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Broiled Pheasant or Prairie Chicken
From Buckeye cookery, 1892
Serves 1
For gravy, thicken the boiling liquor with butter and flour.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Buckeye cookery (1892), page 93. The excerpt below is the record exactly as published.
Brorwep PHEASANT oR Prairie CHICKEN. Scald and skin, cut off the breast and cut the rest up in joints, being careful to remove all shot; put in hot water all except the breast (which will be tender enough without parboiling), and boil: until it can be pierced with fork, take out, rub over salt, pepper, and butter, and broil with breast over brisk fire; place a lump of — butter on each piece, and set all in the oven for a few minutes. For breakfast, serve on fried mush, and for dinner on toast with a bit of currant jelly
Cook this with the app: pantry check, scaling, and the assistant.