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CHICKEN (en Casserole)

Dress a young chicken and cut into pieces for serving. Melt three table-spoonfuls of butter in a frying pan, add an onion and a small carrot, each cut in slices, add the chicken, and cook until delicately browned. Remove to the casserole, add one and a half cupfuls of white stock and bit of bay-leaf. Cover and let the whole cook an hour, or until nearly tender, then add some potatoes cut in slices and a few mushrooms stewed lightly in butter, season with salt and pepper, and cook until quite tender. Add three table-spoonfuls of sherry and serve at once. Probable cost, 3s. 6d. (See also POULET EN CASSEROLE.)