Roast Prairie Chickens or Grouse

Ingredients

• the birds
• a tablespoonful of butter
• season them inside with salt
• season them inside with pepper
• a cupful of any good gravy or broth
• a thin slice of fat salt pork

Method

1. 1

   Pluck and singe the birds, wipe them with a wet towel, draw them, season them inside with salt and pepper, put a tablespoonful of butter in each, and sew up the cuts at the neck and vent.

2. 2

   Cut a thin slice of fat salt pork to tie over the breast of each bird; truss them, lay them in a dripping-pan with a cupful of any good gravy or broth, or half a cupful each of wine and water, and bake or roast them for an hour if they are large; small birds will cook in less time.

3. 3

   When they begin to brown, season them with salt and pepper, and rub a little butter over them.

4. 4

   Serve them with a dish of currant-jelly, or with the gravy in the dripping-pan, first removing the grease from it.

5. 5

   The pork may be omitted if the flavor is not liked.

Nutrition per serving

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 197. The excerpt below is the record exactly as published.

ROAST PRAIRIE CHICKENS OR GROUSE. Pluck and singe the birds, wipe them with a wet towel, draw them, season them inside with salt and pepper, put a tablespoonful of butter in each, and sew up the cuts at ROASTS {ROTIS). 36 1 the neck and vent. Cut a thin slice of fat salt pork to tie over the breast of each bird ; truss them, lay them in a drip- ping-pan with a cupful of any good gravy or broth

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