4 lb chicken cut
into 8 to 10 pieces
1 large sweet
1 cup sliced carrots
1/2 cup sliced
1 medium parsley
1/2 green beans,
trimmed and sliced into 1" lengths
1 large tomato,
peeled and sliced
Salt and freshly
ground pepper to taste
1 cup chicken stock
Serve the chicken
with rice or on a bed of noodles.
Makes 8 to 10
- Peel and chop the onion.
- Distribute the half of the
chopped onion over the bottom of the casserole.
- Place half of the chicken
pieces on the onion and salt and paper them
- Mix the carrots, celery,
parsley, tomato and green beans with the reserved
chopped onion and spread the half of the mixture over the chicken.
- Place the rest of the chicken
pieces on the vegetables, salt and pepper
them lightly, and cover them with the rest of the vegetable mixture.
- Pour the stock over the dish
gently, cover the casserole well and turn
the oven low (300F or 150C).
- While the chicken is cooking do
not lift the cover and allow the heat
- After 2 to 3 hours check the
chicken and allow it to cook more until
is done to suit your taste.
|Did You Know?
Learn a Few
Old Fashioned Hints on Setting
Although every housekeeper
had her own method for serving meals, a
general principles were governing all properly regulated service:
- When setting
the table, cover first with a tablecloth, in order
to prevent noise and protect the table.
- Place each serving article in its
proper place and not in a confused "jumble."
- See that the tablecloth
is spread smoothly, that the corners are of equal length, that the
crease—if the cloth has been folded instead of rolled—is exactly in
- Place the flowers in the centre of the table.
- For each person place knife, spoon
and glass on the right, fork and
napkin on the left.
- Place the glass at the point of the knife.
the edge of the knife towards the plate and the fork tines up, the
spoon with the bowl up.
- If soup is to be served, place a square of
bread or a roll on top of the napkin or between the folds.
- Place the
pepper and salt at the corners of the table, unless individual salts
are used, when they should be placed at the head of the plates, where
the dessert spoon may be placed—the handle towards the right—for
The general rule in serving
simple family meals, with or without a
waitress, was for the hostess to serve the porridge and coffee at
breakfast; the soup, salad and dessert at dinner, and pour the tea at
the evening meal. When luncheon was served in the middle of the day the
hostess usually did the greater part of the serving, as luncheon was
considered to be the most informal meal of the day.