_Broiled._--Clean and prepare as directed, then split the back of the prairie-hen so as to open it; salt, pepper, and butter it by means of a brush; place it on the gridiron over a good fire; turn over three or four times; as soon as done, sprinkle on it a little allspice, dish the bird, spread a _maître d'hôtel_ sauce on it, and serve warm. It is also served with a _piquante_, _poivrade_, or _ravigote sauce_.
_Another way._--Split the prairie-hen in two lengthwise so as to make two equal pieces. Put one ounce of butter in a stewpan and set it on a good fire; when melted, lay the two halves of the bird in; turn over and leave them till a little more than half cooked, when take them off. Envelop each piece in buttered paper, place them on the gridiron, and set it on a rather brisk fire for about fifteen minutes, turning over once only, and serve with the following sauce: Put with the butter in the pan in which was the bird, about a teaspoonful of chopped parsley, same of chopped mushrooms, salt, pepper, and a pinch of allspice; sprinkle in and stir at the same time a teaspoonful of flour; add a gill of white wine, same of broth; boil gently till of a proper thickness, and serve the bird with it, either on the same dish or separately. Serve as warm as possible.
_With Cabbage._--Clean and truss the prairie-chicken as directed for birds; fry it a little with butter, just enough to color it; then place a cabbage, previously blanched, cut in four pieces, all around it; also about four ounces of lean salt pork, one onion whole; just cover the whole with cold water (it requires about one pint of it if the pan is of a proper size); when the cabbage is boiled down, baste occasionally with the juice, and if it boils away add a little broth or water; keep enough to baste till done, then dish the prairie-chicken with the cabbage around, also the salt pork if liked; turn the juice all over through a strainer. In case it is not salt enough, add salt while basting. The flesh of a prairie-chicken is naturally dry, and by being cooked with cabbage it is kept moist all the time and is juicy when done. For those who have no prejudice against cabbage, it is the best way to prepare a prairie-bird.