No. 419. Quails, Roasted

$1.85.

A : 6 birds, truss and cover each one with 1 thin slice salt pork ;

B : 1 tbsp. butter, pepper and salt, dust with flour.

Place A in baking-pan with 2 tbsps. boiling water, cover and steam 15 m., remove cover and pork, cover with B, and bake 15 m., basting often. Serve on toast with Port Wine Sauce No. 256 (Port Wine Sauce, for Game). Quails may be boned (see No. 302 (Capon, Baked or Roasted)) and served cold on bed of watercress.

No. 420. Quails, Stewed

$2.00.

A : 6 birds, saute until brown in 2 tbsps. butter :

B: 2 cs. stock, 1/2 onion and 1 tbsp. parsley, tbsps. strained tomato-juice :

C : 2 tbsps. butter and 2 tbsps. flour, browned, 1 c.

mushrooms ;

D : 1/4 c. sherry or claret.

Cover A with B, stew .1/2 hour, or until tender, place on hot dish, strain liquor from pan into C, simmer 10 m., add 1». pour over the birds.

No. 421. Quails with Truffles, Roasted

$2.25.

A : 6 birds, stuff with the livere sauted in port or bacon, chopped fine, add 1/8 tsp. salt, dash pepper and nutmeg. l truffle minced, 2 tbsps. soaked bread-crumbs;

B : 1/2 c. stock, 1/2 c. white wine ;

C : (i truffles cut in slices or chopped fine.

Tie slice of pork on each bird, place in baking-pan, add B, bake 1/2 hour, hasting often, remove bacon, place birds on hot dish, skim, and strain liquor from pan, add ( . pour over quails, and serve.

No. 422. Quails, Larded with Truffles, Sauted

$2.25.

A : The breasts front 6 birds ;

B : 3 truffles, sliced ;

C : Port Wine Sauce No. 256 (Port Wine Sauce, for Game), or Madeira Sauce No. 247 (Madeira Sauce).

Cut gashes in A, insert B, roll in flour, and saute in butter until brown. Serve 2 breasts to each person, with (' poured over.

No. 423. Reed Birds, Roasted

$1.65.

A : 12 birds ;

B : 12 thin, small slices of bacon or pork.

Remove feet and wings from A, skin the heads, cover bird with B, roast on skewers before lire, or in baking-pan. Remove bacon, spread with butter, dust with pepper and salt, and serve on toast, 2 for each person.

No. 424. Reed Birds in Sweet Potatoes

80 cts.

Roasted.

A : 6 birds spread with butter and dusted with salt and pepper ;

B : 3 large sweet potatoes.

Cut B in two lengthwise, scoop out the inside, place a bird in each, bake 20 m., or until potatoes are done, basting with melted butter and hot water. Serve with gravy from pan poured over.

No. 425. Reed Birds, Sauted

$1.55.

A : 12 birds ;

B : 1/4 c. stock, juice lemon, salt and pepper.

Saute A in butter 5 m., add B, cook until done, place birds on toast, cover with sauce from pan, and serve.

No. 426. Squirrels, Stewed

70 cts.

A : 2 large gray squirrels ;

B : 1/4 lb. salt pork cut in small pieces, 2 sprigs parsley,

1/2 onion sliced, 1/4 tsp. salt, dash pepper, 2 cs. boiling water.

C : 6 ears of corn cut from cob ;

D : 3 tomatoes peeled and sliced ;

E : 1 tbsp. butter and 2 of flour browned.

Skin A, cut in small pieces, put in a saucepan, add B, boil 10 m., add C, simmer until squirrels are tender, then add D, simmer 15 m. Place squirrels on hot dish, add gravy from saucepan to E. When boiling, pour over squirrels and serve.