Boston Cooking-School cook book

Put a piece of fat bacon over the breast, tie with a string, place on baking pan, and bake 30 to 40 minutes, basting frequently while cooking. Serve on a buttered slice of toast, garnish with watercress, and with it serve Bread Sauce (p. 193), browned bread crumbs, and gravy. Remove bacon before serving. POTTED PIGEONS 6 pigeons Pork fat 1 quart boiling water in which 4 cup butter celery has been cooked V4 cup flour Salt, pepper Dry toast Flour Parsley Clean, stuff, and truss pigeons, place upright in stewpan, and add water. Cover and cook slowly 3 hours or until tender; or cook in slow oven (300° F.) in covered baking dish. Remove from water, cool slightly, sprinkle with salt and pepper, dredge with flour, and brown entire surface in pork fat. Make a sauce with butter and flour cooked together and stock remaining in pan; there should be 2 cups. Place each bird on slice of toast and pour gravy over all. Garnish with parsley. PIGEON PIE 6 pigeons 2 sprigs parsley Salt pork fat 2 stalks celery 14 teaspoon peppercorns 4 tablespoons butter 1 onion stuck with 8 cloves 3 tablespoons flour 8 slices carrot Vol-au-Vent (p. 620) Dress, clean, and truss pigeons and sauté in fat until entire surface is seared, turning frequently. Put in kettle, nearly cover with boiling water, and add peppercorns, onion, carrot, parsley, and celery, and simmer 3 hours or until tender. Remove pigeons, strain liquor, and thicken with butter and flour cooked together. Reheat pigeons in sauce, arrange in vol-au-vent, and cover with pastry top. ROAST PIGEONS Clean, stuff, and truss. Roast 45 minutes or until tender in hot oven (400° F.), basting frequently. PLOVER Broil or roast like quail. BROILED QUAIL Follow recipe for Broiled Chicken (p. 335), allowing 8 minutes. Serve on toast. Garnish with parsley and lemon. Serve with currant jelly or Rice Croquettes with Jelly (p. 379). ROAST QUAIL Dress, clean, lard, and truss. Place on rack in small shallow pan. Rub with salt, brush over with melted butter, dredge with flour, and surround with trimmings of fat salt pork. Bake 15 to 20 minutes in hot oven (400° F.), basting 3 times. Remove string and skewers, pour around Bread Sauce (p. 193), and sprinkle with coarse, browned bread crumbs. BRAISED QUAIL Follow recipe for Braised Chicken (p. 342), allowing about 30 minutes for cooking. BIRDS ON CANAPES 5 birds (quail or squab) 6 boiled chickens’ livers Salt, pepper Onion juice Butter 1. teaspoon finely chopped parsley 3 tablespoons flour 5 pieces toast Split birds, season with salt and pepper, and spread with 4 tablespoons butter, rubbed until creamy and mixed with flour. Bake in hot oven (425° F.) until well browned, basting every 4 minutes with rc 2 tablespoons butter, melted in 14 cup water. Chop livers, season with salt, pepper, and onion juice, moisten with melted butter, and add parsley. Spread mixture on toast, arrange a bird on each canapé, and garnish with parsley. ~ SAUTEED QUAIL A LA MOUQUIN 6 quail, dressed, cleaned, and trussed 2 cloves Y% cup butter 1 pint white wine 2 shallots, finely chopped 1 pint heavy cream 2 cloves garlic, finely chopped 14 teaspoon salt V4 bay leaf Vg teaspoon pepper 1 teaspoon peppercorns Few grains cayenne 1 teaspoon finely cut chives Cook butter with shallots, garlic, bay leaf, peppercorns, and cloves for 8 minutes, stirring constantly. Sauté quail in mixture until well browned. Add wine and simmer 30 minutes. Remove quail, strain sauce into casserole, and add cream slowly. Add remaining seasonings and quail, cover, and heat to boiling point. Serve in casserole. BREAST OF QUAIL, LUCULLUS 6 quails 2 cups Brown Stock (p. 144)