Clean and prepare as directed. Split the back of the
bird, butter it all over, place it on a hot gridiron and
turn several times to prevent burning. It will take, on
a good fire, fifteen to twenty minutes, according to size;
just before it is done, sprinkle with salt and pepper.
While the bird is cooking, chop a teaspoonful of pars-
ley very fine, mix it with the juice of a quarter lemon
and a tablespoonf ul of butte✪ Broiled Prairie Hen or Partridger. This quantity is for each
bird, put this maitre d'^hotel hutter, as it is called, on a
very hot dish, and lay the bird first on paper to take
any dark grease there may be, and than lay it on the
dish ; garnish with parsley.
AKOTHER WAY (BLOT),
And preferred by me, is as follows : Split each bird in
two lengthwise pieces; put butter the size of an egg in
a stewpan, set it on a good fire, when hot lay the birds
in ; leave them till about half cooked, turning them
three or four times ; then take them off, put them on a
gridiron, cook fifteen minutes and serve with the follow-
ing sauce: Put with the butter in the stewpan in which
were the birds, a teaspoonful of chopped parsley, one of
Game, 1 93
chopped mushrooms, salt and pepper ; sprinkle in, and
stir at same time, a teaspoonful of flour, a gill of white
wine, and one of broth, boil till slightly thick; serve the
birds on it, or they may be served with mayonnaise sauce.
SALMI OF GAME.
See salmi of duck, and follow directions.
ROAST QUAILS.
These, being birds of white flesh, are unlike most
game, which is better kept long after killing, and should
be cooked very fresh. Clean the birds ; roll each in a
thin slice of salt pork, tying it on with cord✪ Roast Quails; lay the
birds on a dripping-pan, and baste often; when done,
serve on slices of toasted or fried bread, with the crust
cut off.
BROILED QUAILS.
Cook exactly the same as partridge✪ Broiled Quails, only of course
they require much less time to cook, ten minutes usu-
ally suflSces ; serve on toast, with watercresses round the
dish.
SMALL BIRDS, SKIPE, WOODCOCK, ETC.
Leave on the head and neck, carefully picked free of
feathers ; twist the head, and use the beaks of snipe and
woodcock as a skewer to secure the legs, running it
through the body ; wrap each one in bacon, fastened
with wooden toothpicks, and put them in a hot oven.
Have as many slices of bread, cut round, and fried
brown in butter as you have birds ; when done (they
will not take more than twelve or fifteen minutes in a
hot oven), place each on a slice of bread, and serve very
hot.
194 Practical Recipes,
A QUICK WAY TO COOK SMALL BIRDS.
Prepare them as usual ; dip each bird in flour and
shake them ; sprinkle with salt. Have a kettle with
smoking lard ; try it with a piece of bread, if it colors
brown in one-half minute it is ready, if not wait and
try again. When it is hot enough drop the birds in ;
they will cool the lard, therefore don't put in more than
six at a time ; three minutes will cook them ; try the
lard before putting in more. Have ready as many
rounds of bread as you have birds, soaked in ^gg and
milk — two eggs to half a pint✪ A Quick Way to Cook Small Birds ; drain each piece and
drop them into the hot fat ; take them up when pale
brown and lay a bird on each.
Page 99 · 5 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Clean and prepare as directed. Split the back of the bird, butter it all over, place it on a hot gridiron and turn several times to prevent burning. It will take, on a good fire, fifteen to twenty minutes, according to size; just before it is done, sprinkle with salt and pepper. While the bird is cooking, chop ateaspoonful of parsley very fine, mix it with the juice of a quarter lemon and a tablespoonful of butter. This quantity is for each bird, put this maitre d'^hotel hutter, as it is called, on a very hot dish, and lay the bird first on paper to take any dark grease there may be, and than lay it on the dish ; garnish with parsley.
ANOTHER WAY (BROIL),
And preferred by me, is as follows : Split each bird in two lengthwise pieces; put butter the size of an egg in a stewpan, set it on a good fire, when hot lay the birds in ; leave them till about half cooked, turning them three or four times ; then take them off, put them on a gridiron, cook fifteen minutes and serve with the following sauce: Put with the butter in the stewpan in which were the birds, a teaspoonful of chopped parsley, one of
Game, 1 93
chopped mushrooms, salt and pepper ; sprinkle in, and stir at same time, a teaspoonful of flour, a gill of white wine, and one of broth, boil till slightly thick; serve the birds on it, or they may be served with mayonnaise sauce.
SALMI OF GAME.
See salmi of duck, and follow directions.
ROAST QUAILS.
These, being birds of white flesh, are unlike most game, which is better kept long after killing, and should be cooked very fresh. Clean the birds ; roll each in a thin slice of salt pork, tying it on with cord; lay the birds on a dripping-pan, and baste often; when done, serve on slices of toasted or fried bread, with the crust cut off.
BROILED QUAILS.
Cook exactly the same as partridge, only of course they require much less time to cook, ten minutes usually suffices ; serve on toast, with watercresses round the dish.
SMALL BIRDS, SKIPE, WOODCOCK, ETC.
Leave on the head and neck, carefully picked free of feathers ; twist the head, and use the beaks of snipe and woodcock as a skewer to secure the legs, running it through the body ; wrap each one in bacon, fastened with wooden toothpicks, and put them in a hot oven. Have as many slices of bread, cut round, and fried brown in butter as you have birds ; when done (they will not take more than twelve or fifteen minutes in a hot oven), place each on a slice of bread, and serve very hot.
194 Practical Recipes,
A QUICK WAY TO COOK SMALL BIRDS.
Prepare them as usual ; dip each bird in flour and shake them ; sprinkle with salt. Have a kettle with smoking lard ; try it with a piece of bread, if it colors brown in one-half minute it is ready, if not wait and try again. When it is hot enough drop the birds in ; they will cool the lard, therefore don't put in more than six at a time ; three minutes will cook them ; try the lard before putting in more. Have ready as many rounds of bread as you have birds, soaked in egg and milk — two eggs to half a pint ; drain each piece and drop them into the hot fat ; take them up when pale brown and lay a bird on each.
Records on this page
Another Way to Cook PartridgeBroiled Prairie Hen or PartridgeRoast QuailsBroiled QuailsA Quick Way to Cook Small Birds