Prairie Chickens
From Buckeye cookery, 1892
Serves 1
Presented as published in 1892. 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 Buckeye cookery (1892), page 93. The excerpt below is the record exactly as published.
PRAIRIE CHICKENS. Cut out all shot, wash thoroughly but quickly, using some soda in the water, rinse and dry, fill with dressing, sew up with cotton © thread, and tie down the legs and wings; place in a steamer over hot water till done, remove to a dvipping-pan, cover with butter, - sprinkle with salt and pepper, dredge with flour
Cook this with the app: pantry check, scaling, and the assistant.