Larded Quail

The directions for cooking and serving are the same as those for grouse, only that quails cook in fifteen minutes. All dry-meated birds are cooked in this way. The question is sometimes asked, Should ducks be larded? Larding is to give richness to a dry meat that does not have fat enough of its own; therefore, meats like goose, duck and mutton are not improved by larding.

Broiled Quail

Split the quail down the back. Wipe with a damp towel.

Season with salt and pepper, rub thickly with soft butter, and dredge with flour. Broil ten minutes over clear coals. Serve on hot buttered toast, garnishing with parsley.