Roasted Young Prairie Hen

Ingredients

• young prairie hen
• one and a half pounds mushrooms
• two cups water
• half cup sherry
• pepper
• salt
• half cup butter
• a teaspoon thyme
• two tablespoons chopped parsley
• thin slices of bacon
• some carrots
• onions
• potatoes
• green vegetables
• kitchen bouquet
• a little bouillon if at hand

Method

1. 1

   Pick, singe, draw, and wash the prairie hen.

2. 2

   Stuff with French stuffing aux champignons, tie up plump.

3. 3

   Place in a roasting pan with bacon, water, carrots, onions, pepper, salt, and sherry.

4. 4

   Roast for about one hour, basting frequently.

5. 5

   Turn to ensure even browning.

6. 6

   When ready, remove fat from the pan, color with kitchen bouquet, add bouillon or stock, strain the sauce over the hen, and serve with potatoes and green vegetables.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 339. The excerpt below is the record exactly as published.

Roasted Young Prairie Hen, Garnished Poule d’Amerique, rotie et garnie Pick, singe, draw, and wash well; stuff with the French Stuffing aux Champignons; tie up plump. Put in a roasting pan with thin slices of bacon on the breast, a little water, some carrots, onions, pepper, salt, and a little sherry; roast for about one hour in a hot oven — basting it again and again with the juice from the pan. THE SWEDISH, FRENCH, Turn it around so that it will be golden brown on the back as well as the breast; last turn the breast up so that it will be nice and crisp. When ready, place on a hot platter, removing the fat from the pan; put on stove; color with kitchen bouquet; add a little bouillon if at hand, or stock; flavor with sherry, strain the sauce on the platter. If served as the main dish, serve with potatoes and green vegetables. When carving, joint the legs, second joints, and wings; slice the breast; dress in crown style with the leg bones out, putting a paper frill on each; lay the white meat on top in shape of a reed. Fill the stuffing in the centre of the dish. Gar¬ nish with potatoes and roses of radishes around. Serve with a brown mushroom sauce and green vegetables at the side, and currant jelly, in place of a joint for luncheon or dinner. French Stuffing aux Champignons. Peel and wash one and a half pounds mushrooms; put on stove in two cups water, half cup sherry, pepper and salt to cook for about fifteen minutes; when done, cut in small dices; cut stale bread in dices, put in a frying pan with half cup butter and a teaspoon thyme; mix the mushrooms and bread together, moisten with a little of the juice from the mush¬ rooms, toast it around; add pepper and salt, two tablespoons sherry, and one tablespoon chopped parsley

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