Prairie Chickens—Steamed and Baked
From The Common sense recipe book, 1898
Presented as published in 1898. 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 The Common sense recipe book (1898) by Sarah Allen, page 37. The excerpt below is the record exactly as published.
PRAIRIE CHICKENS—STEAMED AND BAKED: Stuff them, after cleaning, with a dressing of bread crumbs and seasoning of pepper and salt, and mixed with melted butter. Sage, onion or summer savory may be added, if liked. Secure the fowl firmly with a needle and twine. Steam in a steamer until tender. Then remove to a dripping pan, dredge with flour, pepper and salt, and brown delicately in the oven. Baste with melted butter. Garnish with parsley and lumps of currant jelly
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