Prairie Chicken in Jelly
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Presented as published in 1887. 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 A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 16. The excerpt below is the record exactly as published.
PRAIRIE CHICKEN, in Jelly. Make first nice meat jelly of the liver and a little lean veal, make a filling, shape the same into about a dozen cutlets, dip them in egg and cracker dust and fry. Prepare the chicken by cooking them with a few vege- tables, spice, salt and pepper
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