Blue Grass Recipe For Roast Quail

E. D. P

Rub the quail inside with pepper and put a slice of pickled pork on breast-bone of each, with salt and pepper. Baste often, and fill, when half done, with chestnut dressing as for turkey.

Broiled Partridges

Open on back; if partridges are not tender, place in a small baking-pan with 1/2 inch hot water, and cover; 15 minutes is long enough if the oven is hot; dredge well with flour; lay on broiling-irons, breast down; make gravy of two tablespoons of flour in 1/2 cup of cold water, with pepper, salt, and butter; stir this into liquid in which birds are parboiled; always serve with toast and bacon, if preferred with this gravy. Slash birds in breast three times when done; put a little butter in each slash, also pepper and salt; place on toast, then pour liquor from pan over them.

Broiled Pheasant

If the pheasant is young, broil as you would young chicken. If full grown, cut into pieces, after having parboiled it, and add butter, salt, and pepper, and broil over a hot fire. Serve on thin slices of toast.

Broiled Squirrel

If young and tender, broil as you would young chicken. If old, bake as you would chicken.

Quail With Truffles

E. D. P

Broil delicately the breast of the quail, and cook truffles for 3/4 hour in 1 pint of clear soup. Thicken with browned flour and 1 tablespoon of butter. Add wine to taste. Place quail's breast on dish. Scatter the truffles over it and pour the sauce over.

Roasted Pheasant

Roast as you would a chicken, and serve hot.

Rabbit Roasted

Skin and dress the rabbit, cutting off the head and tail. Stuff with dressing of bread-crumbs, salt and pepper. Put in pan with water, and bake as you would chicken. Baste often with butter. Serve with apple-sauce and rice-cakes.

Roasted Venison

Rub the meat well with salt and pepper and lay in a double baking-pan and add 1 quart of water. Let it cook till it is tender, about 2 1/2 or 3 hours. Make a dressing of bread-crumbs, salt and pepper and put around the meat. Sprinkle bread-crumbs thickly over the top with bits of butter and a little pepper. Baste often and cook to a nice brown. Thicken the gravy with flour and serve in a gravy boat. Serve with currant jelly.