The farm cook & rule book

Dress the quail, cut every bird in halves, roll in flour and season with salt and pepper. Place them in a greased baking dish, add % cupful of water and cook until tender, adding more water as needed. Remove the quail from the dish and make a brown gravy from the drippings in the pan, using very rich milk. When thickened, place the quail on brown toast and pour the hot gravy over this. Serve at once. Roasted Quail Dress the birds carefully, leaving them whole. Wipe outside and inside with a dampened cloth. Truss, leaving the legs standing up. Tie a thin slice of bacon around every bird. Bake from 15 to 20 minutes in a hot oven. Baste frequently with a small amount of boiling water and butter which are placed in the pan with the quail. Season with salt and pepper. Moisten crisp, brown toast in the liquor and serve the roasted quail on this. Broiled Quail Split the dressed birds down the back, brown in a greased pan on both sides, basting frequently with butter. When cooked, spread with butter and season with salt and pepper. Place on moistened toast and set in the oven long enough to melt the butter on the quail. Prairie Chicken or Grouse Dress carefully and let stand in a cold place overnight. Put butter in every bird and truss or tie in a good shape. Roast in a hot oven 30 minutes, basting every 5 minutes with melted butter. After roasting 25 minutes, dredge with flour and let brown in the oven the last 5 minutes of the cooking. Boil the livers of the wild grouse and put them through a food grinder, seasoning them with salt and pepper and making a paste by mixing it with melted butter. Spread this on thin brown toast, pour some of the liquid in the roasting pan over it and serve the grouse on the toast. Prairie chickens have dark meat, therefore they, like duck, are best when served very hot and rare. Overcooking spoils the flavor. Wild Ducks Roast the ducks quickly in a hot oven and serve very hot on slices of browned mush. Do not use a stuffing. Snipe and Woodcock Draw the birds carefully and wipe inside and out with a dampened cloth. Cut off the feet and hold the lower part of the WILD GAME 143 legs in boiling water a few minutes. Then remove the skin from them. Skin the heads and remove the eyes. Press the birds together, draw around the heads, running the little bills like skewers through the legs and bodies. Wrap every bird in a slice of bacon or salt pork and bake in a hot oven 10 or 15 minutes. Baste with butter. Boil the hearts and livers, chop very fine, season with salt and pepper, onion juice and melted butter. Spread this on toast, keep very hot, pour on the juice from the pan in which the birds were cooked and place the game on top of this toast. Serve immediately. Squabs Split down the back, dress carefully and break the breast bone with a potato masher. Wipe carefully inside and out and broil like a spring chicken, or roast in a quick oven 1 hour. Serve on fried mush or on toast. Tie a piece of bacon on top of every squab and place a teaspoonful of butter inside before broiling. Potted Pigeons