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Casserole

Correctly speaking, a casserole is a dish which in the first stage is prepared in an omeletor frying-pan, and then transferred to the caserole proper to finish cooking by a long slow process. A casserole is a porcelain or earthen vessel, with either one or two handles, having much the appearance of a covered saucepan, and is about as deep as it is broad. Casseroles are used very extensively in French and Italian cookery, and are sent to the table just as they come from the oven. It is a perfect method of cooking, retaining all the juices and flavour of the meat and its adjuncts. It is also in every way conducive to economy, as material which is too tough for ordinary cooking can be done to perfection, and served up in a tender and nutritious condition. It is also of great advantage where meals cannot be served with regularity, as the food can be kept hot without losing in flavour if the casserole is simply placed in a cool oven, the food being rather improved than otherwise by the prolonged blending of the meat with its juices and flavourings. Dishes cooked in this manner are termed "en casserole." The word "casserole" is sometimes applied, as in the case of the following recipes, to a border of potatoes, rice, etc., enclosing a stew, ragout, sweet, or other preparation.