Vegetable Oyster Recipe

From MRS. E. S. THOMSON, of Maryland, Lady Manager.
Do not wash prairie chickens. Cover this breasts with very thin slices
of bacon, or rub them well with butter; roast them before a good fire,
basting them often with butter. Cook twenty minutes, salt and pepper
them, and serve on a hot dish as soon as cooked.
_Sauce for the above_--First roll a pint of dry bread crumbs and
pass half of them through a sieve. Put a small onion into a pint of
milk and when it boils remove the onion and thicken the milk with the
half pint of sifted crumbs; take from the fire and stir in a heaping
teaspoonful of butter, a grating of nutmeg, pepper and salt. Put a
little butter in a sautée pan, and when hot throw in the half pint of
coarser crumbs which remained in the sieve; stir them over the fire
until they assume a light brown color, taking care that they do not
burn, and stir into them a pinch of cayenne pepper. For serving, pour
over the chicken, when helped, a spoonful of the white sauce and on
this place a spoonful of the crumbs.

Vote