Prairie Chickens, Partridges and Quail

Ingredients

• a little soda
• a little butter
• sprigs of parsley
• currant jelly

Method

1. 1

   Clean the birds using soda in the washing water, rinse and drain.

2. 2

   Fill with dressing and sew them up.

3. 3

   Cook in a steamer for ten minutes, then place in a pan with butter and baste frequently until browned, about thirty-five minutes.

4. 4

   Serve with parsley and currant jelly.

As published

This recipe was extracted from The housekeeper's companion (1883), page 102. The excerpt below is the record exactly as published.

Prairie Chickens, Partridges and Quail. — Clean nicely, using a little soda in the water in which they are washed; rinse them and drain, and fill with dressing, sewing them up nicely^ 152 HOUSEHOLD. and binding down the legs and wings with cord. Put them in a steamer and let them cook ten minutes. Then put them in a pan with a little butter, set them in the oven and baste fre- quently until of a nice brown. They ought to brown in about thirty-five minutes. Serve them in a "^latter with sprigs of parsley alternated with currant jelly

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