Take small prairie hens; pick, singe, clean, and wash well; tie
up nice and plump. Put in a pan with some bacon and butter,
pepper and salt, and fry until golden brown; then put in an earthen
pot. Make a gravy in the pan the hens browned in, with two table¬
spoons flour, three cups broth, one pint sour cream. Color the
gravy with kitchen bouquet (and flavor with beef extract, if at
hand). Strain the gravy on top of the hens in the iron pot, put in
six small onions and a good-sized carrot cut up in large pieces.
Put a tight cover on the pot and let simmer slowly until well done.
When done, arrange on a platter, remove the string, strain some
of the gravy over. Serve with the salad or as a joint with pota¬
toes and vegetables.
Prairie Hen ( Poule d’ Amerique) a la Terrapin
Pick, singe, clean, and wash a prairie hen; cut in small pieces,
put on the stove in six cups water with half cup sherry, pepper,
salt, onions, and carrots; let simmer until tender. Put in a
saucepan one tablespoon butter, one tablespoon flour, one to one
and a half cups of the stock that the prairie hen has cooked in,
four tablespoons sherry, pepper and salt to taste; add the meat.
In the meantime, have the yolks of three or four eggs mixed with
half cup cream; add; shake the pan until it thickens (take care not
to let it curl). Heat the eggs in melted butter; add part of
them to the prairie hen; sprinkle the rest of them on top of the dish.
Serve inside a border of fried rings of bread or noodle border as an
entree for luncheon or dinner.
Artificial Terrapin Eggs. Hard-boiled yolks of three eggs,
one raw yolk; mix to a smooth paste; add pepper salt, and a speck
of orange coloring. Cook on top of the tea kettle until very hard.
Roll in different sizes.
Prairie Hen Croquettes a la Macedoine
Croquettes de Poule d’ Amerique a la Macedoine
Take prairie hen that has been cooked or roasted; put through
machine once. To each cup of prairie hen take three tablespoons
hot cream sauce highly flavored with sherry, pepper, and salt;
AMERICAN COOK BOOK
put tablespoonfuls of the mixture on a platter; when beginning
to get cold, form them in shape of an oblong croquette — thick in
centre and pointed at ends. Roll in egg and fresh bread crumbs
and fry in very hot fat. Serve in ring style — one resting on top
of another — with macedoine of vegetables in the centre.
Prairie Hen can be prepared and made in the same dishes as
Partridge and Pheasant.
PARTRIDGE ( Perdrix )
Roast Partridge ( Perdrix rotie ,) Sauce Salmis
Pick, singe, clean, and wash the partridge well; tie up as for
roasting; put in a baking pan with some thin slices of bacon and
some butter✪ Mock Partridge a la Ericsson Hammond put over the breast; sprinkle with pepper and salt; add
some onions, carrots, a little sherry, and water; roast from twenty-
five to thirty minutes — basting now and then. If the oven is very
hot, the breast can be turned down and the back up, so as not to
get the breast too dry and brown; just before it is ready, turn the
breast up to get the skin nice and crisp. Carve the breast out —
slip the knife through lengthwise; cut each breast in two pieces if
small, in four if large, then put back in its place. Garnish with
watercress and some brown bread crumbs. Take fresh bread
crumbs, put on a pie plate with some butter, and brown in oven —
toast around and around so as not to burn — just golden brown.
Page 341 · 4 recipe records on this page
Presented as published in 1918. 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
Take small prairie hens; pick, singe, clean, and wash well; tie up nice and plump. Put in a pan with some bacon and butter, pepper and salt, and fry until golden brown; then put in an earthen pot. Make a gravy in the pan the hens browned in, with two table¬ spoons flour, three cups broth, one pint sour cream. Color the gravy with kitchen bouquet (and flavor with beef extract, if at hand). Strain the gravy on top of the hens in the iron pot, put in six small onions and a good-sized carrot cut up in large pieces. Put a tight cover on the pot and let simmer slowly until well done. When done, arrange on a platter, remove the string, strain some of the gravy over. Serve with the salad or as a joint with pota¬ toes and vegetables.
Prairie Hen ( Poule d’ Amerique) a la Terrapin
Pick, singe, clean, and wash a prairie hen; cut in small pieces, put on the stove in six cups water with half cup sherry, pepper, salt, onions, and carrots; let simmer until tender. Put in a saucepan one tablespoon butter, one tablespoon flour, one to one and a half cups of the stock that the prairie hen has cooked in, four tablespoons sherry, pepper and salt to taste; add the meat. In the meantime, have the yolks of three or four eggs mixed with half cup cream; add; shake the pan until it thickens (take care not to let it curl). Heat the eggs in melted butter; add part of them to the prairie hen; sprinkle the rest of them on top of the dish. Serve inside a border of fried rings of bread or noodle border as an entree for luncheon or dinner.
Artificial Terrapin Eggs. Hard-boiled yolks of three eggs, one raw yolk; mix to a smooth paste; add pepper salt, and a speck of orange coloring. Cook on top of the tea kettle until very hard. Roll in different sizes.
Prairie Hen Croquettes a la Macedoine Croquettes de Poule d’ Amerique a la Macedoine
Take prairie hen that has been cooked or roasted; put through machine once. To each cup of prairie hen take three tablespoons hot cream sauce highly flavored with sherry, pepper, and salt;
put tablespoonfuls of the mixture on a platter; when beginning to get cold, form them in shape of an oblong croquette — thick in centre and pointed at ends. Roll in egg and fresh bread crumbs and fry in very hot fat. Serve in ring style — one resting on top of another — with macedoine of vegetables in the centre.
Prairie Hen can be prepared and made in the same dishes as Partridge and Pheasant.
PARTRIDGE ( Perdrix )
Roast Partridge ( Perdrix rotie ,) Sauce Salmis
Pick, singe, clean, and wash the partridge well; tie up as for roasting; put in a baking pan with some thin slices of bacon and some butter put over the breast; sprinkle with pepper and salt; add some onions, carrots, a little sherry, and water; roast from twentyfive to thirty minutes — basting now and then. If the oven is very hot, the breast can be turned down and the back up, so as not to get the breast too dry and brown; just before it is ready, turn the breast up to get the skin nice and crisp. Carve the breast out — slip the knife through lengthwise; cut each breast in two pieces if small, in four if large, then put back in its place. Garnish with watercress and some brown bread crumbs. Take fresh bread crumbs, put on a pie plate with some butter, and brown in oven — toast around and around so as not to burn — just golden brown.
Records on this page
Mock Partridge a la Ericsson HammondPrairie Hen a la TerrapinPrairie Hen Croquettes a la MacedoineRoast Partridge