Prairie Chicken or Grouse

Ingredients

• Put butter in every bird
• season with salt
• and pepper

Method

1. 1

   Roast in a hot oven for 30 minutes, basting every 5 minutes with melted butter.

2. 2

   Dredge with flour after 25 minutes and let brown for the last 5 minutes.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 69. The excerpt below is the record exactly as published.

Prairie Ohicken or Grouse Dress carefully and let stand in a cold place overnight. Put butter in every bird and truss or tie in a good shape. Roast in a hot oven 30 minutes, basting every 5 minutes with melted butter. After roasting 25 minutes, dredge with flour and let brown in the oven the last 5 minutes of the cooking. Boil the livers of the wild grouse and put them through a food grinder, seasoning them with salt and pepper and making a paste by mixing it with melted butter. Spread this on thin brown toast, pour some of the liquid in the roasting pan over it and serve the grouse on the toast. Prairie chickens have dark meat, therefore they, like duck, are best when served very hot and rare. Overcooking spoils the flavor. Wild Ducks Roast the ducks quickly in a hot oven and serve very hot on slices of browned mush. Do not use a stuffing. Snipe and Woodcock Draw the birds carefully and wipe inside and out with a dampened cloth. Cut off the feet and hold the lower part of the WILD GAME 143 legs in boiling water a few minutes. Then remove the skin from them. Skin the heads and remove the eyes. Press the birds together, draw around the heads, running the little bills like skewers through the legs and bodies. Wrap every bird in a slice of bacon or salt pork and bake in a hot oven 10 or 15 minutes. Baste with butter. Boil the hearts and livers, chop very fine, season with salt

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