Casserole Cooking

14 recipes in this part of The Butterick Cook Book.

'HE expression "en casserole" is frequently misunderstood for the reason that the word casserole is used in two quite different ways by…

Wash and separate the chicken into pieces and sauté in a little olive oil or dripping, turning first on one side and then on the other…

and brown in this a dozen button mushrooms and a dozen or more each of potato balls, slices of carrot, and tiny onions. Add more broth if…

Have the steak an inch and a half thick. For a steak weighing two pounds, brown three tablespoons of butter in a frying-pan and stir into…

Sear both sides of a steak weighing about two pounds sufficiently to prevent the juices from escaping. This is best done on an iron griddle…

Clean and wash thoroughly young pigeons and tie a strip of bacon around each one, or the breasts may be larded, if preferred. Place three…

Cut thick slices from a leg of lamb and sear in an iron frying-pan, browning both sides. Brush with melted butter and place in casserole…

After boiling a half pint of rice in a quart of water, mash the rice smooth with two tablespoons of butter and salt and pepper to taste…

Wash a calf's liver thoroughly and wipe dry. Fry several slices of bacon in a pan, and, when all the fat is tried out of it, strain, return…

Slice a couple of onions and cook until brown in a little bacon fat. Remove the onion and put into the frying-pan a pound of raw veal, cut…

to the casserole when the meat is partially cooked, and, at same time, add the salt. Finish the cooking, adding more sauce if necessary as…

Parboil medium sized sweet potatoes, and, when a little soft, cut in halves, lengthwise and drain thoroughly. Melt three tablespoons of…

The many au gratin dishes, directions for which are given in all cook books are particularly adapted to the casserole. The mixtures of…

Prepare slices of halibut about the size of one's hand, with all bone and skin removed and sufficiently thin to roll easily. Trim all to…