Recipes For Cooking Quail And Partridge

Quails Roasted (White Meat)

Truss the quails with the legs standing upward, in other respects the same as a chicken. Lard the breast and draw two lardoons into each leg. Cover the legs and the feet, when these are retained, with salt pork and bake fifteen to twenty minutes basting very often. If the breast be not larded, cover with a thin bit of bacon or pork. Serve on moistened toast with currant jelly, or with bread sauce. Quails are often broiled.

Partridge, Roasted, Broiled And Boiled (White Meat)

Truss and roast the same as a chicken, basting frequently. It will take about forty minutes to cook. Serve with bread, or Bechamel sauce. Prepare for broiling the same as chicken, brush over the inside with oil or melted butter and broil about twenty-five minutes on the flesh side, then brown on the skin side. The fire needs be moderate, and the broiling may be done to advantage in the oven, as partridge need basting very often, the meat being dry. Partridge boiled or served in a fricassee (white) are very good.

Roast Partridge, Bread Sauce