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Spanish Baked Chicken En Casserole

A historical recipe from California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger.

A historical recipe

California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes, by Bertha Haffner-Ginger. Project Gutenberg eBook #39586.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: California Mexican-Spanish cookbook (1914).

Source and licence

From California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger. Digitised by Project Gutenberg, eBook #39586 (https://www.gutenberg.org/ebooks/39586). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Salt a tender chicken, rub inside and out with onion, butter and flour.
  2. Put in a large casserole.
  3. Pour in bottom one cup hot water, one teaspoon oregano;
  4. add can mushrooms, stems and trimmings;
  5. one dozen sliced olives, two tablespoons green Spanish sauce, and one chopped pimiento, two cups of tomatoes, one tablespoon butter and tablespoon flour to thicken;
  6. salt to taste;
  7. cover and cook till done;
  8. add cup of cream and cook ten to fifteen minutes longer.
  9. Dip buttered toast in sherry--enough toast for each guest;
  10. lay on top of chicken;
  11. cover;
  12. let stand few minutes.
  13. Serve from casserole.