“The Cock of the Plains is found in the plains of Columbia and are in Great abundance from the entrance of the S. E. fork of the Columbia to that of Clark's river. this bird is about 2/3rds the size of a turkey. the beak is large short curved and convex. the upper exceeding the lower chap. the nostrils are large and the beak black. the colour is an uniform mixture of dark brown reather bordeing on a dove colour, redish and yellowish brown with some small black specks. in this mixture the dark brown prevails and has a slight cast of the dove colour at a little distance. the wider side of the large feathers of the wings are of a dark brown only. the tail is composed of 19 feathers of which that in the center is the longest, and the remaining 9 on each side deminish by pairs as they receede from the center; that is any one feather is equal in length to one equa distant from the center of the tail on the oposite side. the tail when foalded comes to a very sharp point and appears long in proportion to the body. in the act of flying the tail resembles that of a wild pigeon. tho the motion of the wings is much that of the pheasant and Grouse. they have four toes on each foot of which the hinder one is short. the leg is covered with feathers about half the distance between the knee and foot. when the wing is expanded there are wide opening between it's feathers the plumeage being so narrow that it dose not extend from one quill to the other. the wings are also proportionably short, reather more so than those of the pheasant or grouse. the habits of this bird are much the same as those of the grouse. only that the food of this fowl is almost entirely that of the leaf and buds of the pulpy leafed thorn; nor do I ever recollect seeing this bird but in the neighbourhood of that shrub. they sometimes feed on the prickley pear. the gizzard of it is large and much less compressed and muscular than in most fowls; in short it resembles a maw quite as much as a gizzard. when they fly they make a cackling noise something like the dunghill fowl. the following is a likeness of the head and beak. the flesh of the cock of the Plains is dark, and only tolerable in point of flavor. I do not think it as good as either the Pheasant or Grouse.--it is invariably found in the plains.The feathers about it's head are pointed and stif some hairs about the base of the beak. feathers short fine and stif about the ears.”
A cook of roughly the same moment, setting down the same dish.
390. INGREDIENTS.--1/2 lb. of chestnuts, 1/2 pint of white stock, 2 strips of lemon-peel, cayenne to taste, 1/4 pint of cream or milk. _Mode_.--Peel off the outside skin of the chestnuts, and put them into boiling water for a few minutes; take off the thin inside peel, and put them into a saucepan, with the white stock and lemon-peel, and let them simmer for 1-1/2 hour, or until the chestnuts are quite tender. Rub the whole through a hair-sieve with a wooden spoon; add seasoning and the cream; let it just simmer, but not boil, and keep stirring all the time. Serve very hot; and quickly. If milk is used instead of cream, a very small quantity of thickening may be required: that, of course, the cook will determine. _Time_.--Altogether nearly two hours. _Average cost_, 8d. _Sufficient_, this quantity, for a turkey.
Sources: The passage is from Meriwether Lewis, The Journals of Lewis and Clark, 1804-1806, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — burgundy cloth, pear stamp.