Roast Quail

Ingredients

• Dress, clean and truss six quail
• Wrap each bird in a thin slice fat salt pork
• add one-fourth cup boiling water
• sprinkle birds with salt
• and pepper
• brush over with butter
• and dredge with flour

Method

1. 1

   Wrap quail in pork, bake covered for 15 minutes, then uncover, season, and bake for another 15 minutes, basting three times.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 62. The excerpt below is the record exactly as published.

Add one-fourth cup boiling water, cook one minute, and drain caps from liquor, reserving both. Melt two tablespoons butter, add four tablespoons bread flour and liquor reserved from both stems and caps; there should be two-thirds cup. Then 234 What to Have for Dinner. add two tablespoons heavy cream, one-fourth teaspoon salt, a few grains paprika and sautéd caps. Spread on a plate to cool. Shape one-half the mixture to represent mushroom caps, the remainder to repre- sent mushroom stems. Dip in crumbs, egg, and crumbs, fry in deep fat, and drain on brown paper. Place caps on stems and arrange croquettes on a folded napkin. CHATEAUBRIAND OF BEEF. Order a piece of beef, cut three inches thick, from the centre of the fillet. Trim off fat and skin and flat- ten with a cleaver or broad bladed knife to two inches in thickness. Sprinkle with salt, brush over with olive oil, and broil over a slow fire eighteen to twenty min- utes. A tenderloin steak cut two inches thick, or a tip of the sirloin roast with bones removed and meat trimmed and skewered into circular shape, may be sub- stituted for the fillet. SAUCE ESPAGNOL. | 3 tablespoons butter 4 tablespoons flour 1 slice carrot 14 cups brown stock 1 slice onion 14 teaspoons meat extract Bit of bay leaf 1 tablespoon lemon juice Sprig of thyme 2 tablespoons chopped pars- Sprig of parsley ley 4 teaspoon peppercorns 1 tablespoon butter Salt Cook the first seven ingredients over a slow fire until butter is browned. Add the flour and, when well browned, stock and meat extract. Bring to boiling point and strain. Add lemon juice, parsley, the remain- ing butter, bit by bit, and season with salt. Company and Formal Dinners. 235 CHATEAU POTATOES. Wash and pare medium-sized potatoes. Cut in three- fourths inch slices crosswise. Cut each slice until the shape of a quarter of an apple which has had the core removed. Soak one-half hour in cold water. Drain and cook in boiling salted water five minutes. Drain, put in a shallow pan, sprinkle with salt and dot over sparingly with butter. Bake until soft and well browned. SAUTED TOMATOES. Select medium-sized tomatoes, wipe and cut in quar- ters crosswise. Sprinkle with salt and pepper, dredge with flour, and sauté in butter. STUFFED ARTICHOKES. Boil artichokes and fill centres with the following mixture, cover with buttered crumbs, and bake in a hot oven, until crumbs are brown. _ Cook one tablespoon finely chopped onion with two tablespoons butter until slightly yellow. Add one cup finely chopped cooked chicken or veal and one-half cup soft bread crumbs. Season with salt and pepper and moisten with Béchamel Sauce. ‘ROAST QUAIL. Dress, clean and truss six quail. Wrap each bird in a thin slice fat salt pork, place in a small dripping pan, add one-fourth cup: boiling water, cover closely, and bake fifteen minutes in a hot oven. Remove cover and pork, and sprinkle birds with salt and’ pepper, brush over with butter, and dredge with flour

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