Baked Birds (Quail)

Ingredients

• Soak birds in salt water a few hours
• pepper to taste
• and salt to taste
• one-half cup of sweet milk
• a large piece of butter

Method

1. 1

   Wash and slightly gash the breast; place in pan with breast down.

2. 2

   Put butter in each bird, add water, cover and cook in oven until tender.

3. 3

   Make gravy by browning butter, adding pepper, salt, milk, and a little flour.

4. 4

   Pour over birds, brown slightly.

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 7. The excerpt below is the record exactly as published.

BAKED BIRDS (QUAIL). Soak birds in salt water a few hours, wash and slightly gash the breast ; place in pan Avith breast down. Put a large piece 11 USE DAN RIVER SELF-RISING FLOUR Use KNOX GELATINE if you would be sure of results of butter in each bird. |to]>])er and salt to taste. Put a little water in pan, cover and cook in oven until tciidor, make a rich gravy by slightly browning butter in a hot pan and adding pepper and salt and one-half cup of sweet milk, with very little flour. Pour this over birds, put back in stove, brown just a little. Serve hot. — Mrs. M. S. Whitted. CHICKEN PIE. Make pastry not as rich as for dessert. Steam chicken until tender. Line baking pan Avith pastry and put in one -half chicken and one tablespoonful of butter, then put in more pastry, remainder of chicken and another tablespoonful of butter. Strain the water and pour over the pie, then cover with pastry ; Avhen nearly done put a cup of sweet milk, thickened with flour in the opening in center of top of pastry. — Mrs. M. S. Whitted. STEAK EOAST. Take a round of steak, beat it, pepper and salt well. Make a nice dressing as for chicken, and spread over the top of steak. Roll it up and tie with string, put in pan with little water and sliced onion, cook in oven till done, serve in slices. — Mrs. S. Whitted. CHICKEN CROQUETTES. One-fourth cup butter, one-half cup flour, one slice of an onion, one cup milk or chicken stock, one-half cup cream, one egg, salt and pepper, one teaspoonful lemon juice, one pint chopped chicken. Cook onion in the butter, add the flour mixed with salt and pepper, cook till smooth, then add the chicken stock and cream and let come to boiling point. Add yolk of egg, cook but do not boil, then the chopped cMcken. Cool and shape, bread with fine crumbs and egg and fry in deep hot fat. — Mrs. M. S. Whitted. VEAL CUTLETS. One and one-half pound veal cutlets, (cut thick) one small egg, bread crumbs, seasonings. The meat may either be cut into small pieces or left whole, as preferred. Season with salt and pepper and dip each piece into well beaten egg; drain and drop on a paper of bread crumbs, coat thoroughly and shake off all loose crumbs. Melt and heat a little fat in a frying pan, and cook the meat golden brown. Serve Avith gravy or tomato sauce. — Mrs. Prank Stone. BEEF LOAF. Two pounds of round steak, two eggs, one cup of bread crumbs, two tablespoonf uls butter, a small piece of onion, one-half cup sweet milk. Run meat and onion through meat chopper and mix well with other ingredients. Make into loaf and put in a pan with a little water and sj)rinkle with bread crumbs and butter, cover with another pan and bake. — Mrs. E. G. Cheatham. PRESSED CHICKEN. One hen boiled until tender and run through meat chopper. Also run about six or eight hard boiled eggs and a small piece of onion through chopper. Mix all together with the juice of two lemons, add salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.