Recipes > Meat > Prairie Chicken (Steamed and Baked)

Prairie Chicken (Steamed and Baked)


Stuff them with a dressing of bread crumbs and seasoning of pepper and salt, mixed with melted butter, sage, onion or summer savory may be added if liked. Secure the fowl firmly with a needle and twine. Steam until tender, then remove to dripping pan; dredge with flour, pepper and salt, and brown delicately in oven. Baste with melted butter. Garnish with parsley and currant jelly.


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Attributed to Mrs. A. McKay.


Civic League Cook Book (1913).

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