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Prairie Chickens, Partridges, and Quails

Miss Sarah Page.

Clean nicely, using a little soda in the water in which they are washed; rinse and dry, then fill with dressing, sewing up nicely, binding down the legs and wings with cords. Put in a steamer over hot water, and let them cook until just done. Then place in a pan with a little butter; set in the oven and baste frequently with melted butter until of a nice brown. They ought to brown nicely in about fifteen minutes. Serve on a platter, with sprigs of parsley alternating with currant jelly.