The Landmarks club cook book

Singe and draw the quails, split them lengthwise down the back and wipe them with a damp cloth. Season with salt and pepper, rub them well in warm butter and dredge with flour. Place the birds on a gridiron over a clear fire and broil for ten minutes. Cut some thick slices of bread, remove the crusts, toast and butter them and lav them on a hot dish. Place a quail when cooked on each side, garnish with parsley and serve. Mrs. M. J. Connell. SMOTHERED QUAILS. Split quail up back, rub all over with flour, salt and pepper, enough water to keep from burning. Butter entire bird, let bake in covered pan half hour. Make gravy of what is in pan bv adding a little flour. Serve each bird on toast with gravy poured over it. Mrs. Jerry Conroy. JUGGED RABBIT. Clean a rabbit, disjoint it, cut the body in four pieces, cut one-half pound of salt pork in small pieces, put them in a stew-pan with one ounce of butter and toss it over the fire until the butter has melted ; then put in the pieces of rabbit and fry until lightly browned. Sprinkle on one tablespoon of flour, pour in half pint each of claret and of broth, add eight small onions, a bunch of sweet herbs, a clove of garlic, two or three cloves, and place the stew-pan over the fire until it boils ; then move to one side and allow to simmer gently until tender. When cooked, place the pieces of rabbit on a hot dish, arrange the onions around them, strain the cooking liquor through a hair sieve and serve. Mrs. J. G. Mossin. SQUABS EN CASSEROLE. Clean and truss five or six squabs, saute in bacon fat, with half an onion cut in rings; arrange in the casserole; add a bay leaf, and half cover with hot water or broth; cover and bake until nearly tender; then season with salt and pepper, and just before serving skim off the fat and add one pint of cooked peas. Miss Marianne T. Etchemendy. ROASTED TURKEY. Make a dressing as follows: Chop half onion fine, let cook slightly in frying pan. Soak sufficient bread in oyster juice until soft, salt, pepper and a pinch of sage; cook slightly in onion pan ; take off fire, add one can oysters and two eggs beaten light. Stuff the turkey and bake slowly for 3 hours. Gravy is made from the drippings in pan and liver and gizzard chopped fine. Mrs. Jerry Conroy. ROASTED TURKEY. For a turkey weighing from eight to ten pounds, allow one loaf of stale baker’s bread, one quart or one can of raw oysters, one lemon, two roots of celery and one-quarter of a pound of butter. It is taken for granted that the turkey is thoroughly picked, singed, cleaned and wiped dry before putting the stuffing in. Crumb the bread till very fine; season with pepper and salt. Drain the oysters, setting the liquor aside. Now take a very sharp knife and peel off the outer rind of the lemon, being careful not to have any of the bitter and tough white skin left on ; cut the peel in very small bits ; chop the white part of the celery very fine, adding the butter and the juice of the lemon ; mix the ingredients mentioned, stirring until thoroughly mixed ; then proceed to stuff body and crop. A turkey of the size spoken of requires two and a half to four hours’ baking, and it should be basted frequently; the liquor of the oysters should be put in the pan when the pan is first set in the oven, and this is to be used in basting.