PRAIRIE CHICKEN.— Cut out the breasts, cut each one in two,
rub with butter, broil, season with salt and pepper, and serve on but-
tered toast; garnish with currant jelly. If for breakfast, serve on
fried mush. The balance, except the breast, is apt to be tough, and
is best if first parboiled; then rub with butter and broil as above.
They are often split open at the back, rubbed with butter and broiled,
but we think the above the best way.
QVAIL.— Broiled.— Fick, draw,
and split down the back, then wash
and wipe dry; pound flat with the roll-
i ng'pin, or a flatnron coveredwith a
cloth; broil slowly, and baste often
with butter. Serve on toasted slices
of bread, richly buttered. Time, 4 to
6 minutes.
QUAIL.
QUAIL PIE. — Take 8 or 10 quails, cut each in two, and lay in
salt water for 2 hours; then put them in a sauce^pan with 1 large
onion, 2 chili peppers, some parsley, cut fine, salt and black pepper;
cover with water, and stew until tender; then add ^ lb. butter, 2
tablespoons flour, and simmer for a few minutes; season with a little
lemon juice and mushroom catsup. Place in a pan, cover with puff
paste✪ Pigeon Pie, and bake. Time, about 1 hour.
SMALL BIRDS. — A method of treating small birds which is
liked by many, is to halve sweet potatoes lengthwise, scoop out a
depression large enough to receive half a bird, or if very small, a
whole one. Put in the dressed bird, season with pepper, salt and
butter, put on the other half of the potato, tie it, and bake till soft.
Serve in the potatoes; garnish with green leaf. Reedbirds, etc., are
nice this way. Small birds can also be fried in hot fat, or roasted,
broiled or stewed.
SNIPE.— Treat the same as Woodcocks.
WOODCOCK. — Pick the birds, draw the trail, and wipe clean.
Tie the legs, remove the skin from the head, turn the head under the
wing and tie, also tying a thin slice of bacon on the breast. Fry in
hot lard 2 or 3 minutes. Season, and serve on toast, with currant
jelly. If preferred, it can be prepared the same way and roasted in
the oven. Time, about ^ hour.
GAME
163
SaWis of Woodcock. — This is made of cold roast woodcock. Cut
the birds into small neat pieces to serve, and keep the remainder — all
the bones and trimmings — for the soup=^kettle. Simmer until the
meat comes off the bones, with herbs, a little salt and pepper✪ Woodcock. Add
also any gravy left from the day before. Strain through a colander,
and return to the kettle. Thicken with a little corn=starch and put
in the pieces of woodcock to get hot in the soup. There should be
about enough of the soup for a plenty of good gravy. Croutons, or
strips of toasted bread can be laid around the edge of the platter,
with sprigs of parsley or chives.
GROUSE. — Cook same as "Prairie ""'"
Chicken." Or the breast and legs can
be larded; then rub with butter, sprinkle
on pepper and salt, dredge with flour,
and roast in the oven. A bread sauce
is best served with it.
delicious, cooked in
and they make a fine
the skin tough, they
Page 123 · 3 recipe records on this page
Presented as published in 1902. 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
PRAIRIE CHICKEN.— Cut out the breasts, cut each one in two, rub with butter, broil, season with salt and pepper, and serve on buttered toast; garnish with currant jelly. If for breakfast, serve on fried mush. The balance, except the breast, is apt to be tough, and is best if first parboiled; then rub with butter and broil as above. They are often split open at the back, rubbed with butter and broiled, but we think the above the best way.
QUAIL.— Broiled.— Pick, draw, and split down the back, then wash and wipe dry; pound flat with the rolling-pin, or a flat-iron covered with a cloth; broil slowly, and baste often with butter. Serve on toasted slices of bread, richly buttered. Time, 4 to 6 minutes.
QUAIL.
QUAIL PIE. — Take 8 or 10 quails, cut each in two, and lay in salt water for 2 hours; then put them in a sauce-pan with 1 large onion, 2 chili peppers, some parsley, cut fine, salt and black pepper; cover with water, and stew until tender; then add ^ lb. butter, 2 tablespoons flour, and simmer for a few minutes; season with a little lemon juice and mushroom catsup. Place in a pan, cover with puff paste, and bake. Time, about 1 hour.
SMALL BIRDS. — A method of treating small birds which is liked by many, is to halve sweet potatoes lengthwise, scoop out a depression large enough to receive half a bird, or if very small, a whole one. Put in the dressed bird, season with pepper, salt and butter, put on the other half of the potato, tie it, and bake till soft. Serve in the potatoes; garnish with green leaf. Reedbirds, etc., are nice this way. Small birds can also be fried in hot fat, or roasted, broiled or stewed.
SNIPE.— Treat the same as Woodcock.
WOODCOCK. — Pick the birds, draw the trail, and wipe clean. Tie the legs, remove the skin from the head, turn the head under the wing and tie, also tying a thin slice of bacon on the breast. Fry in hot lard 2 or 3 minutes. Season, and serve on toast, with currant jelly. If preferred, it can be prepared the same way and roasted in the oven. Time, about 1/2 hour.
Salmis of Woodcock. — This is made of cold roast woodcock. Cut the birds into small neat pieces to serve, and keep the remainder — all the bones and trimmings — for the soup-kettle. Simmer until the meat comes off the bones, with herbs, a little salt and pepper. Add also any gravy left from the day before. Strain through a colander, and return to the kettle. Thicken with a little corn=starch and put in the pieces of woodcock to get hot in the soup. There should be about enough of the soup for a plenty of good gravy. Croutons, or strips of toasted bread can be laid around the edge of the platter, with sprigs of parsley or chives.
GROUSE. — Cook same as "Prairie"
Chicken." Or the breast and legs can be larded; then rub with butter, sprinkle on pepper and salt, dredge with flour, and roast in the oven. A bread sauce is best served with it.
delicious, cooked in and they make a fine the skin tough, they
Records on this page
Pigeon PieQuail PieWoodcock