1 young prairie chicken
Salt & pepper
Flour
4 tbsp. fat

Clean prairie chicken; dress and cut into serving portions. Plunge into cold water; drain thoroughly, but do not wipe dry. Season well with salt and pepper and dredge with flour. Cook chicken slowly in hot fat. When chicken is brown and tender, about 1 hour; remove to a hot platter. Make cream gravy and serve with the prairie chicken.