Chicken Casserole (Handwritten)

Ingredients

• 1.1 whole chicken, young; cooked in stock then cut into serving portions
• 2.2 onions, sliced; for stock
• 3.1 carrot, sliced; for stock
• 4.salt and pepper, for stock and seasoning
• 5.1 clove garlic, for stock
• 6.1 bay leaf, for stock
• 7.black peppercorns, 3–4; for stock
• 8.flour, mixed with salt, pepper, paprika, garlic salt for dusting
• 9.paprika, for dusting flour mix
• 10.garlic salt, for dusting flour mix
• 11.Brono gravy powder, a little; for thickening the stock
• 12.1 can canned mushrooms, contents fried
• 13.2 onions, finely sliced; for the casserole sauce
• 14.1 carrot, finely sliced; for the casserole sauce
• 15.1 green pepper, sliced; optional

Method

1. 1.Cook a young chicken in a little water to which the sliced onions, sliced carrot, salt, pepper, garlic, bayleaf and peppercorns have been added. When chicken is tender, take out of pot, let cool and then cut into serving portions.
2. 2.Dust portions with a mixture of flour, salt, pepper, paprika and garlic salt. Fry chicken portions until golden brown. Place fried chicken into casserole.
3. 3.Thicken the stock (in which the chicken was boiled) with a little Brono. Adjust seasoning, then pour over chicken.
4. 4.Fry contents of 1 tin mushrooms, 2 finely sliced onions and 1 finely sliced carrot (also one slice green pepper if desired) until golden brown. Add to chicken.
5. 5.Simmer in moderate oven till tender, about 1–1½ hours.

Notes

• Handwritten recipe. Appears on the same page as Chicken in Tomato (Handwritten).
• Brono is a South African gravy browning and flavouring powder; substitute with Bisto or Gravox.
• 'Moderate oven' is conventionally 180°C (350°F). Cooking time noted as '1 – 1½ hr' in the margin.
• No formal ingredient list in the original — all ingredients and method embedded together.

Margin notes

• 1 - 1½ hr