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Stewed Prairie Chicken

Put about three tablespoonfuls of small squares of fat salted pork into a stewpan with an ounce of butter and toss them about over a brisk fire until melted, then prepare and truss a bird, put it in the fat with a bunch of sweet herbs, one large onion and a small carrot, cut in slices and fry the whole together until it begins to color, then moisten to height with white wine and broth mixed in equal amounts and keep it simmering gently at the side of the fire. When the bird has become tender, place it on a hot dish; boil the cooking liquor for a few minutes so as to slightly reduce it and pour it through a strainer onto the bird, and serve. A puree of either beans, peas, asparagus or mushrooms is a good accompaniment to this dish,