1919 - The International Jewish Cookbook

Chicken Casserole

DDV CULINARY

Bake chicken in covered casserole until nearly tender,
then add three potatoes cut in dice;
boil small pieces of carrots,
green peas,
and small white onions--
each to be boiled separately.
Just before serving, thicken gravy with a teaspoon of flour
mixed with a half cup of soup stock or water.
Season to taste and place vegetables around the dish.