Broiled Prairie Hen or Partridge

Ingredients

• Clean and prepare as directed.
• butter it all over
• chop a teaspoonful of parsley very fine
• juice of a quarter lemon
• a tablespoonful of butter
• sprinkle with salt
• sprinkle with pepper

Method

1. 1

   Clean and prepare the bird.

2. 2

   Split the back, butter it, and place on a hot gridiron, turning to prevent burning.

3. 3

   Cook for 15-20 minutes, then sprinkle with salt and pepper.

4. 4

   Mix parsley with lemon juice and butter, serve on a hot dish with the bird.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 98. The excerpt below is the record exactly as published.

KOILED PRAIRIE HEK, OR PARTRIDGE. Clean and prepare as directed. Split the back of the bird, butter it all over, place it on a hot gridiron and turn several times to prevent burning. It will take, on a good fire, fifteen to twenty minutes, according to size; just before it is done, sprinkle with salt and pepper. While the bird is cooking, chop a teaspoonful of pars- ley very fine, mix it with the juice of a quarter lemon and a tablespoonf ul of butte

Cook this with the app: pantry check, scaling, and the assistant.