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Allegheny Baked Coot
2 x Older coot skinned, with the wings removed
1/4 lb Sweet butter
1 cup Hot water
1 x Vegetable extract cube
1 tsp Paprika
1/2 tsp Salt
1/4 tsp Freshly-ground black pepper
1/2 cup Plum jelly slightly beaten
Put birds on a rack in a Dutch oven. Top with butter. Add hot water with vegetable extract cube. Bake, covered, at 350 degrees for 2 hours. Remove cover, dust birds with paprika, season with salt and pepper, and spread with jelly. Bake, uncovered, for 30 minutes more, basting at least 3 times.
This recipe yields 2 to 4 servings.
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