Pot Roast of Prairie Chickens

Ingredients

• Put two tablespoons butter in kettle
• add pint broth in which it was parboiled
• one tablespoon baking molasses
• Thicken with a tablespoon flour

Method

1. 1

   Skin, draw, wash, and wipe dry the prairie chickens.

2. 2

   Tie in shape without stuffing and parboil in water to cover until tender.

3. 3

   Take out the chicken and pour broth into a crock to keep for gravy.

4. 4

   In a kettle, brown two tablespoons of butter, add the chicken, and keep turning until nearly browned.

5. 5

   Add a pint of broth, cover, and cook until almost dry, adding more broth as needed.

6. 6

   Make a sour cream gravy by adding one pint of sour cream and one tablespoon of baking molasses, thickening with flour stirred smooth in a little cream.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 276. The excerpt below is the record exactly as published.

Pot'Rodst of Prairie Chickens. — Skin, draw, wash, wipe dry. tie in shape without stuffing, and parboil in water to cover; cook till tender^ adding more water if necessary. Take out chicken and pour broth m crock to keep for gravy. Put two tablespoons butter in ket- tle, let brown, put in chicken and keep turning it till nearly browned, about five or ten minutes, then add pint broth in which it was par- boiled, put on cover and let cook till almost dry, then add more broth, season with salt and pepper and keep cooking and adding broth till chicken is done, and there is a pint of rich brown gravy left in kettle. Take out chicken, put in pan in oven to keep hot. and make a Sour Cream Oravy by adding one pint sour cream, ana one tablespoon baking molasses. Thicken with a tablespoon flour

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