Quail Or Pigeon En Casserole

6 Birds or More 8 Small Onions.

1/2 Small Cauliflower Divided in Pieces 1 Large Turnip Cut in Pieces 1 Beet Cut in Pieces 6 Small Carrots (French) 6 Small Round Potatoes 1 Cup Green Peas.

1 Small Bit of Cabbage Salt and Pepper to Taste.

Line a tight fitting kettle with thin slices of salt pork larding; tie birds so as to retain shape and put in the kettle; spread the vegetables over the birds and cover top with thin slices of the larding. No water will be required. Put on the tight fitting cover and set back on the range or bake in a slow oven for three or four hours. Use an earthen kettle if possible.

Broiled Quail

Follow recipe for broiling chicken, allowing eight minutes for cooking. Serve on pieces of toast, and garnish with parsley and thin slices of lemon. Currant jelly or rice croquettes with jelly should accompany this course.

Quail On Toast

Take five quail, but don't remove the skins, for you would lose all the taste of the game. Wipe them well; string them tight, so as to raise the breasts. Put a little butter substitute on each, a little lemon juice, and inside each the quarter of a lemon without the peel. Then put a very thin slice of pork, about two inches square, around each quail, with two or three cuts in each side, and string it tight. Let cook on a good fire, and when they are nearly well done (for white meat game must be well done) cut the strings; dress nicely on toast and serve hot. Pour the juice on the quail after having taken the fat off, and put some slices of lemon around the dish, one for each quail.

Roast Pigeon

Clean and truss two young pigeons, mince the livers, and mix with them two ounces of finely grated bread crumbs, two ounces of fresh butter, finely chopped onion, a teaspoon shredded parsley, a little salt, pepper, nutmeg. Fill birds with this forcemeat, fasten a slice of fat bacon over the breast of each, and roast. Make a sauce by mixing a little water with the gravy which drops from the birds, and boiling it with a little thickening; season it with pepper, salt and chopped parsley.

Potted Pigeons

Clean, stuff and truss six pigeons, place upright in a stewpan, and add one quart boiling water in which celery has been cooked. Cover, and cook slowly three hours or until tender; or cook in oven in a covered earthern dish. Remove from water, cool slightly, sprinkle with salt and pepper, dredge with barley flour, and brown entire surface in pork fat. Make a sauce with one-fourth cup, each, butter substitute and barley flour cooked together and stock remaining in pan; there should be two cups. Place each bird on a slice of dry toast, and pour gravy over all. Garnish with parsley.

Stuffing For Potted Pigeons

1 Cup Hot Riced Potatoes 1/4 Teaspoon Salt 1/8 Teaspoon Pepper 1/4 Teaspoon Marjoram or Summer Savory Few Drops Onion Juice 1 Tablespoon Butter Substitute 1/4 Cup Soft Stale Bread Crumbs Soaked in some of the Celery Water and Wrung in Cheese-cloth Yolk of 1 Egg.

Mix ingredients in order given.

Pigeon Pie

Clean and truss three or four pigeons, rub outside with a mixture of pepper and salt; rub inside with a bit of butter, fill with a bread-and-butter stuffing, or mashed potatoes; sew up the slit, butter the sides of a tin basin or pudding dish, and line (the sides only) with pie paste, rolled to quarter of an inch thickness; lay the birds in; for three large tame pigeons, cut quarter of a pound of butter substitute and put it over them, strew over a large teaspoon of salt and a small teaspoon of pepper, with finely cut parsley; dredge one and one-half teaspoons barley flour over; put in water to nearly fill the pie; lay skewers across the top, cover with a paste crust; cut a slit in the middle, ornament the edge with leaves, braids, or shells of paste, and put in a moderately hot or quick oven for one hour; when nearly done brush the top over with the yolk of an egg beaten with a little milk, and finish. The pigeons for this pie may be cut in two or more pieces, if preferred.