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Prairie Chickens

A prairie chicken is washed, dressed, sewn, steamed, baked, and served with fruit sauces.

From an old cookbook · modernised transcription
By Sterrett, Laura C · From a historical cookbook (Internet Archive) · 3 ingredients
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Prairie Chickens

Ingredients

Directions

Prepare

  1. Cut out all shot.

  2. Wash thoroughly but quickly, using some soda in the water.

  3. Rinse and dry.

  4. Fill with dressing.

  5. Sew up with cotton thread.

  6. Tie down the legs and wings.

Cook

  1. Place in a steamer over hot water till done.

  2. Remove to a dripping-pan.

  3. Cover with butter.

  4. Sprinkle with salt and pepper.

  5. Dredge with flour.

  6. Place in the oven.

  7. Baste with the melted butter until a nice brown.

Serve

  1. Serve with either apple-sauce, cranberries, or currant jelly.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Sterrett, Laura C. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Game
The main meat, which is gently steamed and then roasted until cooked through.
Butter (in the method)
Adds fat and moisture, and helps the surface turn a nice brown when basted.
Flour (in the method)
Dusted on the surface to help the outside brown and crisp in the oven.

The step that matters

Steaming until done. Steam cooks the bird gently and evenly, but the record gives no time, so doneness must be checked directly. Undercooked meat is unsafe, while overcooking dries the flesh.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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