My interpretation:
2 oz Castle & Key gin
1 egg
1 dash salt
1 dash pepper
Pour .5 oz gin in glass, spoon egg gently into glass, shake on salt and pepper, top up with remaining gin. — This strengthening cocktail, otherwise known as the Prairie Chicken (to distinguish it from the Prairie Oyster) is related to the latter, but with a strong liquor base and omitting the worcestershire sauce and other savories. The recipe is first found in Straub before appearing in JM 1916. The Savoy (1930) has both a Prairie Hen and a Prairie Oyster, both with worcestershire and neither with liquor. The Old Waldorf Bar Days (1931) has the recipe and further calls for “covering the egg with gin” and serving in a claret glass and with a napkin. I serve it here in a small stem glass.
