Roast Prairie Hen

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

lardons of fat bacon
warm butter or dripping ↝ Butter, stick, unsalted [Dairy and Egg Products]
fried crouton ↝ Croutons [Crackers, excludes saltines]
watercress or a good celery salad ↝ Watercress, raw [Vegetables and Vegetable Products]
Reforme sauce
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (7)

Pick, singe, draw, and truss as for pheasant.
Lard the breast thickly with lardons of fat bacon.
Brush all over with warm butter or dripping.
Roast for twenty-five to thirty minutes.
When cooked, take up and dish on a fried crouton.
Garnish with watercress or a good celery salad.
Serve with Reforme sauce made quite acid with lemon juice, in a sauceboat.

Original Text

Roast Prairie Hen.
(Poule de Prairie rôtie.)
Pick, singe, draw, and truss as for pheasant, lard the breast thickly with lardons of fat bacon, brush all over with warm butter or dripping, and roast for twenty-five to thirty minutes; when cooked, take up and dish on a fried crouton, garnish with watercress or a good celery salad, and serve with Reforme sauce made quite acid with lemon juice, in a sauceboat.

Notes

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