Myra's cookery book

vServe the birds on the tojist with gravy and bre^d sauce. 0 194 MYRA'S COOKERY BOOK. 37.-LANDRAIL. These birds are dressed in the same way as grouse and served on fried breadcrumbs, with brown gravy in a tureen. Bread-sauce can also be served with them. 38.-TO TRUSS QUAILS. 1. Pluck, singe, and draw. 2. Cut off the wings at the first pinion, leaving the feet. 3. Pass a skewer through the pinions and the wings. 39.— QUAILS, roasted. Order. Ingredients. Quantities. Method. I... Quails 2 Pluck, draw, and truss. 2... Fat Bacon ... i lb. ... Cut into thin slices, and cover the breasts of the birds. 3-" Vine leaves ... Tie on over the bacon. 4... ... Roast them 12 or 15 minutes before a very brisk fire. 5-" Salt, pepper... ... Sprinke over. 6... Butter 2 0Z. Baste well. 7... Fried bread ... ... ... Serve under the birds. 8... ... Take the fat off the dripping, and pour over the bread. 9... Slicedlemon... Serve separately or round the dish 40.-QUAILS, broiled. Order. Ingredients. Quantities. Method. I... Quails 2 Pluck, singe, and draw. 2... ... ... Cut open down the back. 3-" Olive oil I table ) Bay leaf spoonful V Put at the bottom of a stewpan. 4... I 5- Salt and pepper ... ) 6... •*. ... Put the quails on the top. 7... Fat Bacon ... Put a thin slice over the quails. GAME. 195 QUAILS, broiled — [continued). Older. Ingredients. Quantities. Method. 8... Bread crumbs 3 OZ. Dip the quails in when they are three parts cooked. 9... ... Put the quails on the gridiron over a good fire. 10... Stock A pint ... Pour into the stewpan the quails were cooked in. 11... • • • # • • • * * * * * Stir, take the fat off, and serve with the quails. 41-QUAILS, au chausseur. Order. Ingredients. Quantities. Method. I... Quails 2 .. Pluck, draw, and truss. 2... Butter 2 OZ. Melt in a stewpan over a slow fire. 3-" Sweet herbs ... Chop fine and add. 4... Put the quails in. 5- Salt and pepper ... Sprinkle over. 6... ... ... Keep turning the quails in the butter till they are done. 7... ... Take out the birds and keep them warm. 8... Flour A pinch... Sprinkle over the butter that remains in the stewpan, stirring well. 9... White wine ... I wine glassful ) Pour in, still stirring. 10... Stock do. II... ... Let the sauce thicken without boiling. 12... ••• ... ... ... Pour it over the quails and serve. 42.-LARKS, roasted. Order. Ingredients. Quantities. Method. I... Larks 6 Some amateurs prefer them not drawn. We prefer them drawn. Truss by drawing the feet under the beak and crossing them. 0 2 196 MYRA'S COOKERY BOOK. LARKS, roasted — {continued). Order. Ingredienls. Quantities. Method. 2 . , . Fat bacon Put a slice on each breast. 3- ... Put a skewer through the 6 birds and roast in front of the fire. 4... ... ... ... Roast 10 minutes. 5- Fried bread ... 6 slices ... Serve under the larks and pour the gravy over. 43-LARKS, a, la minute. Order. Ingredients. Quantities. Method. I... Larks 6 Pluck and draw. 2... Butter 2 OZ. Melt in a stewpan. 3 •• ... ... ... ... Put the larks in to brown. 4... Salt, pepper ... ... ... Sprinkle over. 5-" If. ... Take out the larks when they are brown all over. 6... Eschalots 2 Chop fine and throw into the butter 7.. . 8.. . Parsley Mushrooms ...