Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
Quail. |
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.
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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.
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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.
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