Chicken en Casserole

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 chicken
  • 1 oz. flour
  • salt and pepper
  • 2 oz. butter or dripping
  • 4–6 oz. streaky bacon
  • 1 shallot
  • 2 oz. chopped mushrooms
  • 1 pt. stock


    Joint the chicken, dip joints in flour and seasoning. Melt the fat in a casserole; fry the bacon, cut in strips; add chicken, mushrooms and chopped shallot. Fry until golden brown, turning when necessary. Add hot stock, sufficient just to cover the chicken, simmer until tender—about 1½ hr. Correct the seasoning. Serve in the casserole.