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Fowl, En Casserole

Take an earthenware baking-dish with a lid. Cover the bottom with sliced and skinned tomatoes and onions. Disjoint a fowl, and put the pieces in the dish, with salt and pepper to taste and a sprinkling of mixed herbs. Cover with another layer of tomatoes and onions. Add half a pint of stock, cover closely, and cook in the oven very gently for about two hours. Serve in the casserole in which it is cooked, with a napkin pinned round. Probable cost, 3s. 6d.