1 young prairie chicken
Pepper
1 tbsp. butter
Sailed
Flour
3 tbsp. other fat

Clean prairie chicken, dress and cut into serving portions. Plunge in cold water; drain thoroughly; do not wipe dry. Season well with salt and pepper and dredge well with flour. Fry chicken slowly in hot fat until brown and tender, about 45 minutes. Make cream gravy in the skillet and serve with chicken. Serves 4. Prairie chicken or pheasant in cream. Prepare prairie chicken or pheasant as for duck in cream.