Prairie Chickens with Bread Sauce

Ingredients

• Chop the liver
• some melted butter
• chopped parsley
• salt and pepper
• a sliced onion
• y^ pt. of milk
• Y-z pt. of bread crumbs
• 2 tablespoons of butter
• a pinch of salt

Method

1. 1

   Stuff the chicken with a mixture of chopped liver, melted butter, parsley, salt, and pepper.

2. 2

   Roast with bacon.

3. 3

   For the sauce, cook onion in milk, add bread crumbs, cover for 30 minutes, beat smooth, add salt, butter, and enough milk to thicken.

4. 4

   Boil for a few minutes.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 211. The excerpt below is the record exactly as published.

PRAIRIE CHICKENS WITH BREAD SAUCE.— Chop the liver, add some melted butter, chopped parsley, salt and pepper to the bread crumbs. Stuff the chicken with this, and sew up care- fully. Lay thin sti{ips of bacon over it, and roast. Serve with a bread sauce made as follows: Place a sliced onion in y^ pt. of milk over boiling water, cook until the onion is soft. Then add Y-z pt. of bread crumbs, and leave it covered for Y^ an hr. Beat it sm'ooth, add a pinch of salt and 2 tablespoons of butter

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