European and American cuisine

Prairie Hen, Potted. — Prepare 2 nice prairie hens the same way as in foregoing recipe ; run a trussing needle with a fine cord through the thigh and body, and tie the cord in the back ; run the needle also through the wings and neck, and tie them firmly ; season each one with 1 teaspoonful salt. Place a saucepan large enough to receive the birds with 4 ounces fine-cut larding pork over the fire ; fry until the pork begins to turn straw-color, then put in the prairie hens; add 2 ounces butter; turn them often with the fork, leaving the saucepan uncovered until the birds have obtained a light-brown color ; then add Y^ cup boiling water, cover and cook till they are done (if the water boils away, and the gravy should get too brown, add a little more water). When done, remove, and cut each bird into 6 pieces; arrange on a hot dish, the best pieces on top. Free the gravy from fat; mix 1 tablespoonful cornstarch or flour with 1 gill of cold water, add it to the gravy, stir and cook over the fire 3 minutes ; add sufficient broth or boiling water to make a creamy sauce, boil 5 minutes, then strain ; have the giblets boiled in water, chopped fine, and added to the gravy, also a small piece of butter. Pour the gravy over the birds, decorating the dish with triangle bread croutons, and serve. have the giblets boiled in water, chopped fine, and added to ttie gravy, also a small piece of bntter. Pour the gravy over the birds, 'lecorating the dish with triangle bread crotitons, and serve. Grouse, Roasted. — Pick, singe, and draw a fine pair of grouse, wipe out the inside with a damp towel or wash them quickly in cold water, and wipe dry ; season each one with 1 teaspoonful salt, truss nicely, spread 1 ounce butter over each one ; lay the birds in a roasting pan, add 1 gill of water, cover them with buttered paper, put in a medium-hot oven, and roast and baste 20 minutes ; remove the paper, continue to roast, basting freely until done. When ready to serve, untruss the birds, dress them on bread croutons, garnish with water cress ; free the gravy from fat ; add a little bouillon to the gravy, boil a few minutes; strain and pour over the birds. Grouse may be potted the same as prairie hens; and they may be prepared as a salmi the same as teal duck. Broiled grouse is prepared the same as mallard duck. Roast Partridge filled with Truffle Dressing.— Pick, singe, and draw 2 fine partridges, wipe out the insides. Chop fine the 2 livers and Vt pound pork tenderloin, pound to a paste, add 6 fine-cut truffles, season with salt and pepper ; melt 2 ounces finechopped larding pork, add the other ingredients, stir for a few minutes over the fire ; then fill the crop and body of the two partridges with this forcemeat, sew up, and truss them nicely ; lay the birds in a round pan just large enough to hold them ; spread 2 ounces butter over their breasts; place them in a hot oven, and roast, basting frequently till done ; then untruss, remove the threads, lay the birds on 2 bread canapes. Add to the gravy 1 tablespoonful fine-cat onion, and carrots, 1 bay leaf, 12 whole peppers, cook 5 minutes ; add 1 tablespoonful flour, stir and cook 3 minutes; add 1 pint broth, cook 5 minutes ; add last 1 teaspoonful beef extract, and if necessary some salt ; strain, and serve with the birds ; or remove part of the fat from the gravy, add a little consomm6 to the sauce ; boil and strain. Quaily in season from November to February 1st.