"Quails are cooked and served the same as grouse, only that quails cook in fifteen min-
utes. All dry meated birds are cooked in this way. Larding is to give richness to a dry
meat that does not have fat enough of its own; therefore, meats like goose, duck and
mutton are not improved by larding."
106
GAME. 107
BROILED QUAIL.
" Split the quail down the back; wipe with a damp towel. Season with salt and pepper,
rub thickly with soft butter, and dredge with flour. Broil ten minutes over clear coals,
with the inside toward the fire. Serve on buttered toast, garnish with parsley. Wood-
cock, and small birds may be broiled in the same manner, and are delicious and nourishing
for fare for invalids."
REED BIRDS.
" Pick, open, and wash carefully a dozen or more; place them in the folds of a clean
towel, and with a rolling-pin crush the bones quite flat; season with pepper✪ Broiled Quail and salt, spread
them in a folding gridiron, put them over a clear fire, broiling the inside first, and when a
light brown turn the gridiron. Serve on buttered toast, season with butter and salt, and
baste them well with fresh butter."
SADDLE OR HAUNCH OF VENISON.
" Wash it in warm water and rub it with fresh butter or lard. Cover the fat with sheets
of paper two double, buttered, and tied on with packthread that has been soaked to keep
it from burning. Or, what is better, cover the first sheets of paper with a coarse paste of
flour and water rolled out half an inch thick, then cover the paste with the second sheets
of paper, securing the whole well with the string to prevent its falling off. The fire should
be steady and strong. Put some butter into the dripping-pan and baste the meat with it
frequently. If wrapped in paste, it will not be done in less than five hours. Half an hour
before it is taken up, remove the coverings carefully, place again in the oven, baste it with
fresh butter and dredge it very lightly with flour. Send it to the table with fringed white
paper, wrapped round the bone, and its own gravy well skimmed. Serve currant jelly with
it✪ Saddle or Haunch of Venison. As venison chills immediately, the plates should be warm. Venison should never be
roasted unless very fat. The shoulder is a roasting piece, and may be done without the
paper and paste. Venison is best when quite fresh; but if it is to be kept a week before
cooking, wash it well with milk and water, then dry it thoroughly with cloths till there is
not the least damp remaining on it. Then mix together powdered ginger and pepper, and
rub it well over every part of the meat.'1
HOW TO COOK A LEG OF VENISON. ✪ How to Cook a Leg of Venison
Page 96 · 4 recipe records on this page
Presented as published in 1891. 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
"Quails are cooked and served the same as grouse, only that quails cook in fifteen minutes. All dry meated birds are cooked in this way. Larding is to give richness to a dry meat that does not have fat enough of its own; therefore, meats like goose, duck and mutton are not improved by larding."
GAME. 107
BROILED QUAIL.
" Split the quail down the back; wipe with a damp towel. Season with salt and pepper, rub thickly with soft butter, and dredge with flour. Broil ten minutes over clear coals, with the inside toward the fire. Serve on buttered toast, garnish with parsley. Woodcock, and small birds may be broiled in the same manner, and are delicious and nourishing
for fare for invalids."
REED BIRDS.
" Pick, open, and wash carefully a dozen or more; place them in the folds of a clean towel, and with a rolling-pin crush the bones quite flat; season with pepper and salt, spread them in a folding gridiron, put them over a clear fire, broiling the inside first, and when a light brown turn the gridiron. Serve on buttered toast, season with butter and salt, and baste them well with fresh butter."
SADDLE OR HAUNCH OF VENISON.
" Wash it in warm water and rub it with fresh butter or lard. Cover the fat with sheets of paper two double, buttered, and tied on with packthread that has been soaked to keep it from burning. Or, what is better, cover the first sheets of paper with a coarse paste of flour and water rolled out half an inch thick, then cover the paste with the second sheets of paper, securing the whole well with the string to prevent its falling off. The fire should be steady and strong. Put some butter into the dripping-pan and baste the meat with it frequently. If wrapped in paste, it will not be done in less than five hours. Half an hour before it is taken up, remove the coverings carefully, place again in the oven, baste it with fresh butter and dredge it very lightly with flour. Send it to the table with fringed white paper, wrapped round the bone, and its own gravy well skimmed. Serve currant jelly with it. As venison chills immediately, the plates should be warm. Venison should never be roasted unless very fat. The shoulder is a roasting piece, and may be done without the paper and paste. Venison is best when quite fresh; but if it is to be kept a week before cooking, wash it well with milk and water, then dry it thoroughly with cloths till there is not the least damp remaining on it. Then mix together powdered ginger and pepper, and rub it well over every part of the meat.'1
HOW TO COOK A LEG OF VENISON.
Records on this page
Broiled QuailReed BirdsSaddle or Haunch of VenisonHow to Cook a Leg of Venison