Mock Partridge a la Ericsson Hammond

Ingredients

• small prairie hens
• some bacon
• some butter
• pepper
• salt
• two tablespoons flour
• three cups broth
• one pint sour cream
• six small onions
• a good-sized carrot

Method

1. 1

   Take small prairie hens; pick, singe, clean, and wash well; tie up nice and plump.

2. 2

   Put in a pan with some bacon and butter, pepper and salt, and fry until golden brown; then put in an earthen pot.

3. 3

   Make a gravy in the pan with two tablespoons flour, three cups broth, and one pint sour cream.

4. 4

   Color the gravy with kitchen bouquet.

5. 5

   Strain the gravy on top of the hens in the pot, add onions and carrot, cover tightly, and let simmer slowly until well done.

6. 6

   Serve with salad or as a joint with potatoes and vegetables.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 341. The excerpt below is the record exactly as published.

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

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