Quail on Toast

Ingredients

• quail
• season with salt
• season with pepper
• baste with melted butter
• slices of nicely buttered toast

Method

1. 1

   Pick and clean the quail, split down the back, season, and baste while broiling over a clear fire for 12-18 minutes.

2. 2

   Serve on buttered toast.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 36. The excerpt below is the record exactly as published.

Baste with melted butter while broiling, and serve as soon as done. Chicken Pie. Cut up two chickens and boil, putting on just enough water to cover them, and season with salt and pepper, skim carefully; when tender, rub two tablespoon- fuls of flour in half a cup of butter and add this to the stew. Line an earthen pan with a rich crust, put in the chicken, gravy and all, cover with crust, pinching down the sides, cut an opening in the center for the steam to escape, and bake one hour. Poultry and Game 55 Chicken Pot Pie. Prepare chicken as for pie, but have more gravy, put in the crust (see directions for making) and boil twenty minutes; when done place the chicken in the middle of a platter, place the crust around it, pour some of the gravy over all, and serve the rest in a gravy boat. Pressed Chicken. Boil nice plump chickens until tender; take off the skin, and pick the meat off the bones; pick the meat up fine (do not chop) season with salt and pepper, and add a head of celery, cut fine; mix all well to- gether. Boil the liquor in which the chicken was cooked down to less than a quart, add a lump of butter the size of an ^gg, half a box of gelatine, salt and pepper to taste; pour over the chicken, mix all together, put in an earthen dish, cover with a plate, put a weight on top and set away. When cold, cut in slices, and garnish with parsley. Boiled FoTvl and Rice. Take i fowl, mutton broth, 2 onions, 2 small blades of pounded mace, pepper and salt to taste, % pint of rice, parsley and butter. Truss the fowl as for boiling, and put it into a stewpan with sufficient clear, well-skimmed mutton broth to cover i-t; add the onion, mace, and a seasoning of pepper and salt; stew very gently for about one hour, should the fowl be large, and about half an hour before it is ready put in the rice, which should be well washed and soaked. When the latter is tender, strain it from the liquor, and put it on a sieve reversed to dry before the fire, and in the meantime, keep the fowl hot. Dish it, put the rice round as a border, pour a little parsley and butter over the fowl, and the remainder send to table in a tureen. Chicken Patties. Needed: The remains of cold roast chicken or fowl; to every ]^ lb. of meat allow 2 oz. of ham, 3 tablespoonfuls of cream, 2 tablespoonfuls of veal gravy, Yz teaspoonful of minced lemon peel, cayenne, salt and pepper to taste, i tablespoonful of lemon juice, 1 oz. of 56 Poultry and Game butter rolled in flour; puff paste. Mince very small the white meat from a cold roast fowl, after removing all the skin; weigh it, and to every quarter of a pound of meat allow the above proportion of minced ham. Put these into a stewpan with the remaining ingredients, stir over the fire for 10 minutes or a quarter of an hour, taking care that the mixture does not burn. Roll out some puff paste about a quarter of an inch in thickness; line the patty pans with this, put upon each a small piece of bread, and cover with another layer of paste; brush over with the yolk of an igg^ and bake in a brisk oven for about a quarter of an hour. When done, cut a round piece out of the top, and with a small spoon, take out the bread (be particular in not break- ing the outside border of the crust), and fill the patties with the mixture. Koast Pigeons. Clean and stuff the birds, and pack in rows in a drip- ping pan, dredge with salt and pepper, and a little flour,spread over then with a knife half a teacup of butter, Pigeons on Toast. and pour in the pan a teacupful of water, put in a brisk oven and baste often. No definite time can be given for roasting. Young plump birds will roast in from one-half to three-quarters of an hour. Note. — Pigeons, to be good, should be eaten fresh (if kept a little, the flavor goes off), and they should be drawn as soon as killed. Cut off the heads and necks, truss the wings over the back, and cut off the toes at the first joint; previous to trussing, they should be carefully cleaned, as no bird requires so much washing. Quail on Toast. Pick and clean the quail, split down the back, season with salt and pepper and baste with melted Poultry and Game 57 butter while broiling over a clear fire; it takes from twelve to eighteen minutes to broil quail. Have ready as many slices of nicely buttered toast

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