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French Casserole

Is something like our bean pot, with two short ears for handles. Whatever the shape, a casserole is intended to be used for slow cooking in the oven. Sometimes large pieces of meat are used. In all cases sufficient gravy or liquid is used to keep the contents of the casserole very moist, and the cover is often luted or fastened on with a paste of flour and water in order to preserve the full aroma. In all cases the casserole is to be sent to the table with its contents intact.