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#17 - QUAIL

Size: 5" x 3"
Copyrighted: 1889
Lithographer: Knapp & Co.


Reverse - Text

Left half:   THE FOUR POINTS
Right half:


QUAIL PIE.--Clean, truss, and stuff the birds. Loosen the joints with a penknife, but do not separate them. Parboil them for ten minutes while you prepare a puff-paste; line a deep dish with this; put in the bottom some shreds of salt pork or ham; next, a layer of hard-boiled eggs, buttered and peppered; then the birds, sprinkled with pepper and minced parsley. Squeeze some lemon juice upon them, and lay upon the breasts pieces of butter rolled in flour. Cover with slices of egg, then with shred ham; pour in some of the gravy in which the quails were parboiled, and put on the lid, leaving a hole in the middle. Bake over an hour.

QUAILS, ROASTED.--Truss the birds and stuff them with beef suet and sweet herbs, both shred very small, seasoning with salt, pepper and nutmeg; fasten them to a spit and put them to the fire; baste them with salt and water when they first begin to get warm, then dredge them with flour and baste with butter. Put an anchovy, two or three shallots and the juice of an orange into a little rich gravy; set it on the fire, shake it about, and when the anchovy is dissolved serve it with the quails. Garnish the dish with fried bread crumbs. These birds are sometimes roasted, wrapped first in a slice of bacon and then in a vine leaf. They should be kept at a moderate distance from the fire.

QUAIL, FRENCH STYLE.--When clean, wrap the birds in salt pork, and then in grape leaves, or buttered paper; place in pan with piece of butter size of a hazel nut; baste well, adding very little water. While the quails are baking, cut as many square pieces of bread as you have birds, fry in hot lard, put on dish, and lay the birds on them, removing the twine which holds the legs and the paper. Turn the gravy (which must be thickened with the quail livers pounded to a paste) over the birds; decorate the dish with water-cress; sprinkle with vinegar or lemon juice.