Prairie-chicken or Grouse.
They are generally split open at the back and broiled, rubbing them with butter; yet as all but the breast is generally tough, it is better to fillet the chicken, or cut out the breast. The remainder of the chicken is cut into joints and parboiled. These pieces are then broiled with the breasts (which, please remember, are not parboiled) after rubbing butter over them all. As soon as they are all broiled, sprinkle pepper and salt, and put a little lump of butter, on top of each piece, which then place for a few moments in the oven to soak the butter. Serve with currant-jelly. For fine entertainments the breasts alone are served. Each breast is cut into two pieces, so that one chicken is sufficient for four persons. If the dish is intended for breakfast, serve each piece of breast on a small square piece of fried mush (see receipt, page 73). If for dinner, serve each piece on a square of hot buttered toast, with a little currant-jelly on top of each piece of chicken. Garnish the plate with any kind of leaves, or with water-cresses. At a breakfast party I once saw this dish surrounded with Saratoga potatoes. The white potatoes, dark meat, and red jelly formed a pretty contrast.
To Choose a Young Prairie-chicken.
Bend the under bill. If it is tender, the chicken is young.
Prairie-chicken or Grouse Roasted.
Epicures think that grouse (in fact, all game) should not be too fresh. Do not wash them. Do not wash any kind of game or meat. If proper care be taken in dressing them they will be quite clean, and one could easily wash out all their blood and flavor. Put plenty of butter inside each chicken: this is necessary to keep it moist. Roast the grouse half an hour and longer, if liked thoroughly done; baste them constantly with butter. When nearly done, sprinkle over a little flour and plenty of butter to froth them. After having boiled the liver of the grouse, mince and pound it, with a little butter, pepper, and salt, until it is like a paste; then spread it over hot buttered toast. Serve the grouse on the toast, surrounded with water-cresses.
Quails Parboiled and Baked.
Tie a thin slice of bacon over the breast of each bird; put the quails into a baking-dish, with a little boiling water; cover it closely and set it on top of the range, letting the birds steam ten or fifteen minutes. This plumps them. Then take off the cover and the pork, and put the birds into the oven, basting them often with butter. Brown them, and serve with currant-jelly.