Prairie Hen, Roasted

Ingredients

• 1 teaspoonful salt
• 1 ounce butter
• 1 gill of boiling water

Method

1. 1

   Prepare prairie hens by picking, singeing, and drawing them.

2. 2

   Wash and dry, season with salt, cover with larding pork, and spread with butter.

3. 3

   Roast in a medium-hot oven, basting with melted butter and their own gravy.

4. 4

   Add boiling water if needed, continue roasting until done.

5. 5

   Serve with strained gravy.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 292. The excerpt below is the record exactly as published.

Prairie Hen^ Boasted. — Pick, singe, and draw a nice plump pair of prairie hens, wash and wipe them dry; season each one with 1 teaspoonf ul salt ; tie a large thin slice of larding pork over the breast of each one, and spread 1 ounce butter over them ; place the birds in a roasting pan in a medium-hot oven, basting first with melted butter, then with their own gravy ; when brown on all sides add 1 gill of boiling water (if the gravy browns too much add more water), continue roasting and basting till done. Dress the prairie hens on a hot dish ; free the gravy from fat, add a few spoonfuls bouillon to the gravy, let it boil a few minutes ; then strain, and serve with the birds. 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

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