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.