Roast Quails

Ingredients

• Roast quails
• rub with salt
• rub with pepper
• stuff with any dressing
• spread with butter
• basting with hot water
• flour and butter rubbed together

Method

1. 1

   Pluck and dress like chickens, wipe clean, and rub both inside and out with salt and pepper.

2. 2

   Stuff with dressing and sew up.

3. 3

   Spread with butter and place in an oven, turning and basting often with hot water seasoned with butter, salt, and pepper.

4. 4

   Bake for three-quarters of an hour.

5. 5

   When about half done, add hot water to the pan and place a dripping-pan over them to prevent browning too much.

6. 6

   Add flour and butter to the gravy as needed.

As published

This recipe was extracted from Buckeye cookery (1892), page 93. The excerpt below is the record exactly as published.

Roast QUAILS. Pluck and dress like chickens, wipe clean, and rub both inside and out with salt and pepper; stuff with any doi dressing, and sew up with fine thread; spread with butter and place in an oven with a good steady heat, turning and basting often with hot water sea- soned with butter, salt and pepper; bake three-quarters of an hour. ~ When about half done add a little hot water to the pan, and it is well to place a dripping-pan over them to prevent browning too much. Add to the gravy, flour and butter rubbed together, and water if needed. a, “a iS wi + ee : cagg oe La hag ee TEAC Ayn. s Sh eR Pe PN ION a ok ae she yess ame ee Ene ye | | Roast Hauncu oF VENISON. Wash in warm water and dry well with a cloth, butter a sheet of white paper and put over the fat, lay in a deep baking-dish with a very little boiling water, cover with a close-fitting lid or with a coarse paste one-half inch thick. If the latter is used, a thickness or two of coarse paper should be laid over the paste. Cook in a mod- erately hot oven for from three to four hours, according to the size of the haunch, and about twenty minutes before it is done quicken the fire, remove the paste and paper or dish-cover, dredge the joint with flour and baste well with butter until it is nicely frothed and of a delicate brown color; garnish the knuckle-bone with a frill of white paper, and serve with a gravy made from its own dripping, having first removed the fat. Have the dishes on which the venison is served and the plates very hot. Always serve with currant jelly. Roast Goose. The goose should ‘not be more than eight months old, and the fatter the more tender and juicy the meat. <A ‘‘ green” goose (four months old) is the choicest. Kill at least twenty-four hours before cooking; cut the neck vlose to the back, beat the breast-bone flat with a rolling-pin, tie the wings and legs securely, and stuff with the following mixture: three pints bread crumbs, six ounces butter or part butter and part salt pork, two chopped onions, one tea-spoon each. of sage, black pepper and salt. Do not stuff very full, and stitch openings firmly together to keep flavor in and fat out. If the goose is not fat, lard it with salt pork, or tie a slice on the breast. Place in a baking-pan with a little water, and baste frequently with © salt and water (some add onion and some vinegar), turning often so_ that the sides and back may all be nicely browned. When nearly done baste with butter and a little four. Bake two hours, or more if old; when done take from the pan, pour off the fat, and to the ean gravy left add the chopped giblets which have previously been stewed till tender, together with the water they were boiled in; thicken with a little flour and butter rubbed together, bring to a boil, and serve with currant jelly. Apple sauce and onion sauce are proper accompaniments to roast goose.—Mrs. J. H. Shearer. ; 6 ELD Nes oO Me sie 6. cy) Roast Ducx., Ducks are dressed and stuffed in the same manner as above. ‘Young ducks should roast from twenty-five to thirty minutes; full- grown for an hour or more with frequent basting. Some prefer them underdone, served very hot, but thorough cooking will prove ‘more generally palatable. Serve with currant jelly, apple sauce, and green pease. If old, parboil before roasting. Place the remains of a cold roast duck in a stew-pan with a pint of gravy and a little sage, cover closely, and let it simmer for half an hour; add a pint of boiled green pease, stew a few minutes, remove to a dish, and pour over it the gravy and pease. Bortep Duck. - Dress and rub well inside with salt and pepper, truss and tie in shape, drawing the legs in to the body, 1 in which put one or two sage _ leaves, a little finely-chopped onion, and a little jellied stock or gravy; rub over with salt and pepper; make a paste in the propor- tion of one-half pound butter to one pound flour, in which inclose the duck, tie a cloth around all, and boil two hours or until quite _ tender, keeping it well covered with boiling water. Serve by pour- ing round it brown gravy made as follows: Put a lump of butter of the size of an egg in a sauce-pan with a little minced onion; cook until slightly brown, then adding a smnall table-spoon of flour stir well, and when quite brown add a half pint stock or water; let cook a few minutes, strain, and add to the chopped giblets, preva: ously stewed till tender. —Mrs. L. S. Williston. REED. Brrps. Roasting by suspending on the little wire which accompanies the roaster, is the best method; turn and baste frequently, or wash and peel with as thin a paring as possible large potatoes of equal size, cut a deep slice off one end of. each, and scoop out a part of the po- tato; drup a piece of butter into each bird, pepper and salt, and*put _ it in the hollows made in the potatoes; put on as covers the pieces cut off, and clip the other end for them to stand on. Set in a bak- ing pan upright, with a little water to prevent burning, bake slowly, and serve in the dish in which they were baked. Or, boil in uw crust like dumplings. 7 PO Gu es if 1% RABBITS, Rabbits, which are in the best condition in midwinter, may be fricasseed like chicken in white or brown sauce. To make a pie, first _ stew till tender, and make like chicken-pie.. To roast, stuff with a dressing

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