Prairie Hen, Potted

Ingredients

• 2 nice prairie hens
• 4 ounces fine-cut larding pork
• 2 ounces butter
• 1 teaspoonful salt
• 1 tablespoonful cornstarch
• 1 gill of cold water

Method

1. 1

   Prepare prairie hens as in the previous recipe, tie them securely.

2. 2

   Fry larding pork until straw-colored, add hens, and butter.

3. 3

   Cook until light brown, then add boiling water and cover until done.

4. 4

   Cut into pieces, arrange on a hot dish, and prepare gravy with cornstarch and broth.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 293. The excerpt below is the record exactly as published.

Prairie Hen^ Potted. — Prepare 2 nice prairie hens the same way as in foregoing recipe ; run a trussing needle with a fine cord through the thigh and body, and tie the cord in the back ; run the needle also through the wings and neck, and tie them firmly ; sea- son each one with 1 teaspoonful salt. Place a saucepan large enough to receive the birds with 4 ounces fine-cut larding pork over the fire ; fry until the pork begins to turn straw-color, then put in the prairie hens; add 2 ounces butter; turn them often with the fork, leaving the saucepan uncovered until the birds have obtained a light-brown color ; then add Y^ cup boiling water, cover and cook till they are done (if the water boils away, and the gravy should get too brown, add a little more water). When done, re- move, and cut each bird into 6 pieces; arrange on a hot dish, the best pieces on top. Free the gravy from fat; mix 1 table- spoonful cornstarch or fiour with 1 gill of cold water

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