TWO GOOD DISHES.

New Zealand Herald, Volume LXV, Issue 19931, 27 April 1928, Page 7

TWO GOOD DISHES.

Chicken nu Casserole.—lngredients: On# chicken, half-dozen small onions, one cup full cut-up carrot and turnip, one or two bay leaves, salt and pepper, half-pint stock- Method: Clean and truss the chicken, arrange the prepared vegetables and put some at the bottom of the casserole, then lay the chicken on this; arrange the rest of the vegetables round it, sprinkle pepper and salt over all and pour the stock, (which may be made either of the legs, neck, giblets, etc., of tlio chicken, or of mutton) over all, cover closely and cook in a moderate oven until quite tender (about two hours). Take out the chicken and arrange the vegetables round it on a hot dish Thicken the gravy and pour over the chicken. This is both economical and tasty. Pigeons or other birds may be cooked in the same way. Brawn.—Two pigs' trotters, a knuckle of veal, l£lb. ship of beef. Halve trotters and meat, put in a isaucepan and just cover with water; add four bay leaves, six cloves, half teaspoon peppercorns, half teaspoon whole allspice, one dessertspoon salt. Boil three or four hours. When cooked take out meat and chop finely, removing all bones. Strain all liquid into a basin, add chopped meat with about half cup of vinegar; pepper and salt to taste. Put over fire and let all come to the boil. Then pour into basins to set.