Fried Young Prairie Hen a la Maryland
From The Swedish, French, American cook book, 1918
Serves 2
Serve with corn fritters and potatoes.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 339. The excerpt below is the record exactly as published.
Fried Young Prairie Hen a la Maryland Poule d’Amerique / rite , a la Maryland Take a young prairie hen; singe, draw, and wash well; joint in pieces — legs, second joints, wings; if very plump, cut the breast in two across. Put on a linen to get dry; then dip in egg and AMERICAN COOK BOOK 229 bread crumbs, and fry in very hot fat; sprinkle with pepper and salt. When golden brown on one side turn over and brown on the other; sprinkle with pepper and salt again. When done, put on a pan in the oven for a few minutes until ready to serve. Then arrange on a platter, legs out, then the second joints and the white meat on top in the style of a reed. Put green peas in the centre and a rich cream sauce around on the platter. Garnish with parsley. Serve with corn fritters and potatoes as a joint for lunch¬ eon or dinner. Broiled Prairie Hen with Butter
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