Broiled Quail

100 grams = 160 Calories. Clean, cut off the head and feet, singe, and wipe with a damp cloth. With a sharp-pointed knife split the quail down the back, beginning at back of neck and cutting through the backbone the entire length of bird. Lay bird open and remove contents. Cut through tendons at joints. Wipe thoroughly. Season with salt and pepper, rub thickly with softened butter and dredge with flour. Broil ten minutes over clear coals. Serve on hot buttered toast. Garnish with toast points, parsley and currant jelly.

Broiled Squabs

100 grams = 390 Calories.

Prepare, cook and serve the same as quail.

Broiled Small Birds

All small birds can be broiled according to the directions for quail, remembering that for very small ones it takes a very bright fire, as the birds should only be browned and the time required for cooking is brief.

Birds Broiled In Paper

See chapter on Meats and follow directions for "Chops Broiled in Paper." Page 151.

Broiled Chicken

100 grams = 108 Calories.1

Dress for broiling, following directions given under Broiled Quail. Season well with salt and pepper, and rub all over with softened butter, especially breast and legs. Put in a well-greased broiler and broil over a clear fire about fifteen minutes, turning often. The flesh side must be exposed to the fire the greater part of the time as the skin side burns easily. When chicken is nicely browned, place in a dripping-pan, skin side down, in a moderate oven twelve minutes. Put on a hot dish, season with salt, pepper and butter, and serve immediately.

1 Edible portion.

This rule is for a chicken weighing about two and a half pounds, yielding 725 calories.

Creamed Chicken, 210 Calories

(Individual Rule).

1/3 cup cold cooked chicken.

Speck celery salt.

Salt.

Pepper.

½ tablespoon butter. ½ tablespoon flour. ¼ cup rich milk.

Melt butter in saucepan, add flour and pour on gradually the scalded milk. Cook thoroughly. Add chicken cut into dice, and seasonings. Heat well and serve on toast rounds, garnished with toast points and parsley; or use as a filling for Swedish timbales.

Note

Chicken may be used that is removed from chicken broth when it is tender. Chicken broth may replace part of the milk in making the sauce.

Scalloped Chicken

Put creamed chicken into a small baking dish, cover with dried bread or cracker crumbs, dot with small pieces of butter, and brown in oven.

Jellied Chicken, 100 Calories

(Individual Rule).

1 teaspoon gelatin.

2 tablespoons cold water.

8 tablespoons strong chicken broth.

¼ cup chopped chicken. Salt, celery salt.

Soak gelatin in the cold water five minutes, and add the boiling hot broth, stir until dissolved. Season to taste. Dip mold into cold water and pour in enough gelatin to cover bottom, put in ice box to harden, when firm decorate with a slice of hard-cooked egg; or cook a couple slices of carrots and cut a small round from one slice to form the center of a daisy and cut the other slice into strips to represent the petals and put in bottom of mold, add a few drops of gelatin to keep the decoration in place, and put on ice to harden. Mix the chicken with remainder of gelatin and pour into mold and set to harden. Serve on leaf of lettuce or garnish with parsley.

1 Calculated with 1 ½ ounce of fowl.

2 About 100 calories.

Larded Grouse

Clean and wash the grouse. Lard the breast and legs. Run a small skewer through the legs and tail. Tie firmly with twine. Dredge with salt, rub the breast with softened butter, then dredge with flour. Put into a quick oven. If desired rare, cook twenty minutes; if well done, thirty minutes. Serve on hot platter garnished with parsley and Bread Sauce.

Larded Quail

100 grams = 160 Calories.

The directions for cooking and serving are the same as for grouse, except that quail cook in fifteen minutes. Larding gives richness to dry meat that does not have fat enough of its own.

Bread Sauce For Game, 540 Calories

Crumbs 1/3 cup coarse dried bread crumbs. 1/8 small onion. ½ tablespoon butter. 1 tablespoon butter.

Sauce 1 cup milk. Salt.

1/4 cup fine bread crumbs. Pepper.

Prepare Crumbs. Dry in a warm oven; sift. Cook the coarse bread crumbs in the butter until a delicate brown, and use to cover breast of bird.

Prepare Sauce. Put the fine bread crumbs, milk and onion on to scald ten minutes, then skim out the onion, add the butter and seasoning, and serve as a gravy for birds.