bread crumbs, and fry in very hot fat; sprinkle with pepper and
salt. When golden brown on one side turn over and brown on the
other; sprinkle with pepper and salt again. When done, put on a
pan in the oven for a few minutes until ready to serve. Then
arrange on a platter, legs out, then the second joints and the white
meat on top in the style of a reed. Put green peas in the centre
and a rich cream sauce around on the platter. Garnish with
parsley. Serve with corn fritters and potatoes as a joint for lunch¬
eon or dinner.
Broiled Prairie Hen with Butter✪ Fried Young Prairie Hen a la Maryland
Poule d’ Amerique grillee au Beurre
Select young prairie hen; pick, singe, clean, and wash well; slit in
the back, crack breast bone, cut neck short and tips of the wings
off. Then put in a pan (the breast down) with a good piece of
butter on the top; sprinkle with pepper and salt, put in oven —
covered — to cook for about twenty-five minutes. When ready to
serve, put on a broiler and broil golden brown on both sides. Joint
the hen, and cut the breast in halves. Melt some butter and pour
over; sprinkle with some chopped parsley and serve with green
peas. If two are to be served on the same platter, after jointing
arrange the four legs outward with the dark meat between in
a crown style and put the breast on top. Put green peas in the
centre and some melted butter all over the bird. Garnish with
a paper frill on each leg bone. Serve with any kind of potatoes
as a joint. Can also be served with the salad.
Potted Prairie Hen a la Matelote
Poule d’ Amerique en terrine, a la Matelote
Select prairie hens; pick, singe, clean, and wash well; tie up
plump; put in a frying pan with some butter and bacon; keep
turning until brown all around. When golden brown, put the
birds in an iron pot. Put two tablespoons flour in the frying
pan the birds are browned in, then add about four cups bouillon,
stock or broth (if not at hand, water can be used instead), and one
cup tomato juice. Stir until nice and simmery then strain it
right over the birds in the iron pot; add some bay leaves, onions,
cut-up carrots✪ Potted Prairie Hen a la Matelote, let cook three to three and a half hours — with a
tight cover — turning the birds occasionally. Take care they do
not burn; they must not be cooked over too hot a fire — should be
cooked slowly on the side of the stove or they will burn very
quickly. When done, take the birds out, put on a hot platter,
remove the string, garnish with parsley, put a paper frill on the
230
THE SWEDISH, FRENCH,
legs of the birds. Skim the fat from the gravy; some of it
served on a platter and the rest in a sauceboat with English
bread sauce, currant jelly, and salad. It can also be served as a
joint with the same kind of gravy, English bread sauce, currant
jelly, potatoes, and peas.
Mock Partridge ( Fausse Perdrix) a la Ericsson Hammond
Page 340 · 3 recipe records on this page
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
bread crumbs, and fry in very hot fat; sprinkle with pepper and salt. When golden brown on one side turn over and brown on the other; sprinkle with pepper and salt again. When done, put on a pan in the oven for a few minutes until ready to serve. Then arrange on a platter, legs out, then the second joints and the white meat on top in the style of a reed. Put green peas in the centre and a rich cream sauce around on the platter. Garnish with parsley. Serve with corn fritters and potatoes as a joint for lunch¬ eon or dinner.
Broiled Prairie Hen with Butter Poule d’ Amerique grillee au Beurre
Select young prairie hen; pick, singe, clean, and wash well; slit in the back, crack breast bone, cut neck short and tips of the wings off. Then put in a pan (the breast down) with a good piece of butter on the top; sprinkle with pepper and salt, put in oven — covered — to cook for about twenty-five minutes. When ready to serve, put on a broiler and broil golden brown on both sides. Joint the hen, and cut the breast in halves. Melt some butter and pour over; sprinkle with some chopped parsley and serve with green peas. If two are to be served on the same platter, after jointing arrange the four legs outward with the dark meat between in a crown style and put the breast on top. Put green peas in the centre and some melted butter all over the bird. Garnish with a paper frill on each leg bone. Serve with any kind of potatoes as a joint. Can also be served with the salad.
Potted Prairie Hen a la Matelote
Poule d’ Amerique en terrine, a la Matelote
Select prairie hens; pick, singe, clean, and wash well; tie up plump; put in a frying pan with some butter and bacon; keep turning until brown all around. When golden brown, put the birds in an iron pot. Put two tablespoons flour in the frying pan the birds are browned in, then add about four cups bouillon, stock or broth (if not at hand, water can be used instead), and one cup tomato juice. Stir until nice and simmery then strain it right over the birds in the iron pot; add some bay leaves, onions, cut-up carrots, let cook three to three and a half hours — with a tight cover — turning the birds occasionally. Take care they do not burn; they must not be cooked over too hot a fire — should be cooked slowly on the side of the stove or they will burn very quickly. When done, take the birds out, put on a hot platter, remove the string, garnish with parsley, put a paper frill on the
legs of the birds. Skim the fat from the gravy; some of it served on a platter and the rest in a sauceboat with English bread sauce, currant jelly, and salad. It can also be served as a joint with the same kind of gravy, English bread sauce, currant jelly, potatoes, and peas.
Mock Partridge ( Fausse Perdrix) a la Ericsson Hammond
Records on this page
Fried Young Prairie Hen a la MarylandBroiled Prairie Hen with ButterPotted Prairie Hen a la Matelote