Roast Quail

Ingredients

• Put 2 tablespoons butter
• Slit 2 pieces of bacon
• quick oven
• 30 minutes
• a little flour
• salt
• pepper

Method

1. 1

   Put 2 tablespoons butter in each of the birds to prevent their getting dry.

2. 2

   Slit 2 pieces of bacon once or twice and tie over breasts of birds which should be trussed for roasting.

3. 3

   Wrap in buttered paper and bake in a quick oven 30 minutes, basting well and frequently.

4. 4

   For the last 8 minutes remove paper and bacon, sprinkle with a little flour, salt, and pepper, baste well and brown.

5. 5

   Serve on a hot dish garnished with rolls of bacon.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 7. The excerpt below is the record exactly as published.

salt and pepper. Rub haunch well with salt and pepper. Heat bacon, grease and butter in large covered baking-pan. Bake basting frequently. Add hot water or soup stock gra- dually. 10 minutes before serving add 14 cup thick sour cream. If necessary thicken with small amount of corn starch . MRS. FRITZ KNUST. Pressed Chicken. Cut up the fowls and place in a kettle with a light cover so as to retain the steam. Add enough water to cover and salt and pepper to taste. Allow it to cook — 26 — until the meat drops easily from the bones. Chop fine, add a little allspice, put in a dish and press, pour over it the remainder of the stock in which it was cooked. Set in a cool place until jellied. MAYONNAISE DRESSING FOR PRESSED CHICKEN. 3 eggs well beaten; y2 cup of sugar; y2 teaspoon- ful salt; a pinch of Cayenne pepper; y2 teaspoonful black pepper; y2 teaspoonful mustard; 1 tablespoonful olive oil; 1 tablespoonful butter; 1 cup of vinegar. Boil until thick. MRS. LOUIS DIETZ. Stuffing, like Mother used to make! Light bread; y2 cup currants; y2 cup nuts; 1 cup sliced apples; liver, gizzard and heart of fowls chopped finely; 2 eggs; salt and pepper. Soak a sufficient quantity of light bread, wring dry, add enough milk or cream to handle well with mixing spoon. Turn in currants, apples, nuts and the meat that has been previously fried in butter with a suggestion of onion. Mix in yolks of eggs and seasoning, add beaten whites and stuff fowls with the mixture. Excellent especially for game. MRS. H. GOLDSCHMIDT. Chicken or Turkey Dressing. Gizzard, heart and liver of fowl; 4 of 5 slices of bread; 4 eggs; 1 medium-sized onion; 2 tablespoonfuls flour; pepper and salt to taste, also a little nutmeg if liked. — 27 — Take heart and gizzard and boil y2 hour adding a pinch of salt. Soak bread in water, squeeze out and add eggs to it. Chop fine the heart, gizzard and raw liver with onion. Mix with bread and eggs, using the water in which the heart and gizzard were boiled in mixing. To this add flour, pepper and salt. Mix all to- gether using enough milk to make a soft dough. Melt a heaping tablespoonful of butter, when hot enough pour in dressing. Fry until brown then cut crosswise and turn. When half done pour over a suffi- cient quantity of chicken gravy at different times, cover and fry slowly. MRS. FEED. WALTER. Roast QvaU. Put 2 tablespoons butter in each of the birds to prevent their getting dry. Slit 2 pieces of bacon once or twice and tie over breasts of birds which should be trussed for roasting. Wrap in buttered paper and bake in a quick oven 30 minutes, basting well and frequently. For the last 8 minutes remove paper and bacon, sprinkle with a little flour

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