Page:The Boston cooking-school cook book.djvu/312

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Follow recipe for Broiling Chicken, allowing eight min- utes for cooking. Serve on pieces of toast, and garnish ~ with parsley and thin slices of lemon. Currant jelly or Rice Croquettes with Jelly should accompany this course.

Dress, clean, lard, and truss a quail. Bake same as Larded Grouse, allowing fifteen to twenty minutes for cook- ing. :

Clean, remove pinions, and if it be tough the skin covering breast. Lard breast and insert two lardoons in each leg. Truss, and place on trivet in small shallow pan; rub with salt, brush over with’ melted butter, dredge with flour, and surround with trimmings of fat salt pork. Bake twenty to twenty-five minutes in a hot oven, basting three times. Arrange on platter, remove string and skewers, pour around Bread Sauce, and sprinkle bird and sauce with coarse brown bread crumbs. Garnish with parsley.

Remove breasts from pair of grouse, and sauté in butter. When partially cooked, season with salt and pepper. Break carcasses in pieces, cover with cold water, add carrot, celery, onion, parsley, and bay leaf, and cook until stock is reduced to three-fourths cup. Arrange grouse on a serving dish, and pour around a sauce made of three tablespoons butter, four and one-half tablespoons flour, stock made from grouse, and three-fourths cup stewed and strained tomatoes. Season with salt, cayenne, and lemon juice, and add one teaspoon finely chopped parsley, and one-half cup canned mushrooms cut in.slices.

Plover is broiled or roasted same as quail.

- Clean, stuff, and truss six pigeons, place upright in a stew- pan, and add one quart boiling water in which celery has Tet eae ORM 4 i