Roast Quail Green Grape Jelly

Brown Gravy

Potato Cubes Browned Parsnips

Peach Sponge Cake

Roast Quail

Dress, clean, truss (Helpful Suggestions, p. 101, Part III), and lard the breast and legs of the quails. Rub with salt and melted butter and dredge with flour. Lay on rack in small baking pan, surrounded with strips of fat pork, bake 25 or 30 m in a medium hot oven, basting every 10 m. Arrange on a platter, removing strings and skewers, garnish with Potato Cubes sprinkled with chopped parsley.

Brown Gravy

To the fat in the pan of which there should be 2 T add 3 T browned flour. Mix well and add 1 c milk or water. Season with salt and pepper.

Potato Cubes

Boil potatoes, cut into 1 inch cubes, dip in egg diluted with half milk, roll in coarse breadcrumbs and brown in the oven.

Peach Sponge Cake

Make a sponge cake according to directions given in L. 54, p. 87, for Washington Pie using half the recipe. Bake in 2 layers, spread one layer with chopped preserved peaches, lay the other layer on the top, cover with whipped cream, and lay peaches cut lengthwise into eighths on top.

Browned Parsnips

In 2 T butter, brown 4 parsnips, halved and parboiled.

Preparing The Meal

One hour before serving put the parsnips and potatoes on to boil. Have the quails dressed and trussed ready for the oven. Make the sponge cake for the dessert, then 30 m before dinner time put the quails into the oven. Drain potatoes, cut into cubes, and prepare with egg and crumbs. Then if the sponge cake is done put together with the peaches and cream. Drain, halve the parsnips, and put with the potatoes into the oven to brown. Remove the quails to a hot platter and make the gravy. Serve the dinner.