Birds en Casserole

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • 6 squabs
  • 1 onion
  • 1 sprig parsley
  • 4 cloves
  • 1 bay leaf
  • 12 mushrooms
  • ½ carrot
  • ½ wineglass sherry
  • 1 pt. soup stock, or water
  • 1 tablespoon catsup

    Method

    Place in the casserole, parsley, bay leaf, onion; then the squabs or chicken; add soup, salt, pepper or paprika; cover the dish and put into the oven one and one-half hours. When tender, make a sauce as follows: Heat one tablespoon butter, add one tablespoon flour, when light brown, add the sauce from the birds; when boiling, remove from the fire and add wine, mushrooms and catsup. Pour all over the birds, return to the fire, and when hot, serve in the casserole.