Casserole cookery is neither the mysterious nor the difficult art that the
uninitiated might imagine. It can be easily cultivated, and will repay the
mistress of the art a hundred-fold in saving of time, money and labor. The
least expensive cuts of meat fare as happily in the casserole as those of
extravagant prices. It is an ancient bird indeed and tough and poor the
meat that will not yield to the gentle persuasiveness of a simmering process
and surrender their flavors to the subtle influence of cookery in a casserole.
Directions for Use. — In dishes where the success of the cooking depends
upon that long, slow simmering process which breaks up fiber and connective
tissue, it is an excellent plan to cut out a piece of heavy paper, a little larger
than the cover, so that the edges may extend half an inch or more, grease the
paper, lay over top of dish, place on the cover, and this will assist in making
a "steam-proof" lining to the cover and prevent the escape of flavors.
The perfect control of heat is also essential in casserole cookery. When
486} CASSEROLE COOKING
cooking is being done on top of range, with wood, coal or gas as the fuel,
an asbestos mat placed underneath will modify the heat. The asbestos mat
may also be used in the oven. If the heat must be intense for other foods in
progress of cooking at the same time that you would have a delicate morsel
in the casserole in the oven, control the heat by placing the casserole in a pan
of water which can be lowered in temperature by occasional supplies of cold
water added to the hot water.
To serve casserole dishes, if necessary, clean quickly when removed from
the oven, with clean cloth dipped in hot water; place on a plate with napkin
or paper doily underneath. Keep covered between serving so that food may
remain hot throughout the meal.
In cooking chicken, veal and the like en casserole, after the vegetables,
mushrooms and wine have been added, press a strip of dough over the meeting
line of cover and dish; this will swell in the heat and hermetically seal the
casserole.
When the dish is taken from the oven for serving, scrape from it the
dough, but do not open the casserole until it has been set upon the table ; the
pottery cover is removed with a napkin by the waitress after placing the
casserole upon the table. Any kind of dough at hand may be used to seal a
casserole, but if it be necessary to prepare it expressly for this purpose, stir
into a generous cup of flour as much water as is needed to form a stiff
dough, then knead and roll it under the hands into a strip and use as indicated
above.
In using earthenware, great care should be exercised, especially if the
dish is new, not to change the temperature suddenly from hot to cold, or
from cold to hot, lest the ware be cracked, for heat expands and cold con-
tracts. Earthenware hardens with usage, and in time becomes very, very
durable.
SQUABS EN CASSEROLE. ✪ Squabs en Casserole
Page 343 · 1 recipe record on this page
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Casserole cookery is neither the mysterious nor the difficult art that the uninitiated might imagine. It can be easily cultivated, and will repay the mistress of the art a hundred-fold in saving of time, money and labor. The least expensive cuts of meat fare as happily in the casserole as those of extravagant prices. It is an ancient bird indeed and tough and poor the meat that will not yield to the gentle persuasiveness of a simmering process and surrender their flavors to the subtle influence of cookery in a casserole.
Directions for Use. — In dishes where the success of the cooking depends upon that long, slow simmering process which breaks up fiber and connective tissue, it is an excellent plan to cut out a piece of heavy paper, a little larger than the cover, so that the edges may extend half an inch or more, grease the paper, lay over top of dish, place on the cover, and this will assist in making a "steam-proof" lining to the cover and prevent the escape of flavors.
The perfect control of heat is also essential in casserole cookery. When
486} CASSEROLE COOKING
cooking is being done on top of range, with wood, coal or gas as the fuel, an asbestos mat placed underneath will modify the heat. The asbestos mat may also be used in the oven. If the heat must be intense for other foods in progress of cooking at the same time that you would have a delicate morsel in the casserole in the oven, control the heat by placing the casserole in a pan of water which can be lowered in temperature by occasional supplies of cold water added to the hot water.
To serve casserole dishes, if necessary, clean quickly when removed from the oven, with clean cloth dipped in hot water; place on a plate with napkin or paper doily underneath. Keep covered between serving so that food may remain hot throughout the meal.
In cooking chicken, veal and the like en casserole, after the vegetables, mushrooms and wine have been added, press a strip of dough over the meeting line of cover and dish; this will swell in the heat and hermetically seal the casserole.
When the dish is taken from the oven for serving, scrape from it the dough, but do not open the casserole until it has been set upon the table ; the pottery cover is removed with a napkin by the waitress after placing the casserole upon the table. Any kind of dough at hand may be used to seal a casserole, but if it be necessary to prepare it expressly for this purpose, stir into a generous cup of flour as much water as is needed to form a stiff dough, then knead and roll it under the hands into a strip and use as indicated above.
In using earthenware, great care should be exercised, especially if the dish is new, not to change the temperature suddenly from hot to cold, or from cold to hot, lest the ware be cracked, for heat expands and cold contracts. Earthenware hardens with usage, and in time becomes very, very durable.
SQUABS EN CASSEROLE.
Records on this page
Squabs en Casserole