Roast Prairie Chickens

Ingredients

• put a tablespoon finely chopped onion
• two heaping tablespoons finely-chopped salt pork or butter
• add a heaping cup soft bread-crumbs
• a level teaspoon each salt
• a saltspoon pepper
• a tablespoon butter

Method

1. 1

   Skin or pluck the prairie chickens, cut off head and feet, and draw without breaking intestines.

2. 2

   Wash and for each bird, put a tablespoon of finely chopped onion in a frying-pan with two heaping tablespoons of finely-chopped salt pork or butter.

3. 3

   As soon as the onion is brown, add a heaping cup of soft bread-crumbs, a level teaspoon of salt, a saltspoon of pepper, and a tablespoon of butter.

4. 4

   Use this stuffing for the birds and roast them either before a fire or in a hot oven for about half an hour.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 276. The excerpt below is the record exactly as published.

Roast Prairie Chickens. — Skin or pluck them, as preferred, cut off head and feet, and draw without breaking intestines, wash, and for each bird put a tablespoon finely chopped onion in a frying-pan' over the fire with two heaping tablespoons finely-chopped salt pork or butter; as soon as the onion is Drown add a heaping cup soft bread-crumbs, a level teaspoon each salt and any powdered sweet herb except sage, a saltspoon pepper, and a tablespoon butter

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