- 51. ROAST PARTRIDGE, QUAIL OR WOOD DUCK
- This method of preparation is excellent for any small game bird. Dry sherry blends well with the flavor of the meat. However, you may substitute dry ...
Ingredients: 10 (broth .. cornstarch .. jelly .. mustard ...)
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- 52. ROAST QUAIL
- Dress, clean and stuff each bird with one large oyster. Truss, season and dredge with flour. Cover breast and legs with strips of bacon. Bake as ...
Ingredients: 6 (bacon .. fat .. flour .. oysters .. quail ...)
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- 53. ROAST QUAIL
- Dry room temperature birds with paper towel and rub all over with soft butter. Place 1 tablespoon of butter and 1/4 teaspoon of tarragon in each bird ...
Ingredients: 4 (quail .. tarragon ...)
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- 54. ROAST QUAIL
- Wipe quail with damp cloth. Salt ... done to destroy the flavor.
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- 55. SAUTEED QUAIL
- Place birds in saute pan. Cover and saute in butter for 6 minutes at medium temperature. Then add chopped onion and brown for an additional 4 minutes ...
Ingredients: 4 (onion .. quail .. sauce ...)
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- 56. PHEASANT, QUAIL OR DOVE
- Salt and pepper 3 to 4 pounds of cut up birds. Brown in 1/2 pound of butter. Add 1/4 cup sherry and simmer 2 minutes. Remove meat to large casserole. ...
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- 57. QUAIL HILL CHICKEN SALAD
- Mix together and chill. Serves 12.
Ingredients: 9 (almonds .. chestnuts .. chunks .. grapes .. mayonnaise ...)
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- 58. QUAIL, SNIPE, PLOVER, WOODCOCK
- Follow the directions for broiled chicken. Broil only 8 to 12 minutes. A strip of bacon, smoked butt, or salt pork may be placed over the top of each ...
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- 59. ROAST QUAIL (OLD-TIME)
- Rinse well and steam over boiling water until tender then dredge with flour and smother in butter; season with salt and pepper and roast inside the ...
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- 60. ROASTED QUAIL
- Salt lightly; place a lump of butter inside each bird. Rub birds with mixture of flour and butter. Bake at 275 degrees for 1 hour, basting frequently ...
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