The Cook County cook book

PRAIRIE CHICKENS WITH BREAD SAUCE.— Chop the liver, add some melted butter, chopped parsley, salt and pepper to the bread crumbs. Stuff the chicken with this, and sew up carefully. Lay thin strips of bacon over it, and roast. Serve with a bread sauce made as follows: Place a sliced onion in y^ pt. of milk over boiling water, cook until the onion is soft. Then add Y-z pt. of bread crumbs, and leave it covered for Y^ an hr. Beat it smooth, add a pinch of salt and 2 tablespoons of butter, rubbed in a little flour, and enough sweet milk to make it of the proper thickness; boil a few minutes. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. BROILED QUAIL.— Pick, draw the birds and remove the heads and feet. Wipe out the bodies with a wet cloth, split down the back and lay open upon a gridiron. Broil on both sides, taking care that the delicate flesh is not dried into tastelessness. Lay the quail upon slices of buttered toast, put a lump of butter upon each, and sprinkle with butter and salt. Set in the oven until the butter melts, then send to the table. — Mrs. F. C. Winter, Winnetka. 111. QUAIL PIE. — Joint as you would a chicken for fricasee, cover the baking-dish bottom with thin slices of streaky bacon, firs't partially boiled to extract the salt; cover with a white sauce, a few mushrooms, or a little mushroom catsup, and some chopped parsley, then with puff-paste. Cut a slit in the middle; bake, covered, and slowly, 1 hr. Uncover, and brown. — Mrs. Chris. Worthington, Des Plaines, 111. ROAST QUAIL. — Draw and truss the quails, fastening a piece of fat pork over the breast of each. Place them in a bakingpan with 2 tablespoons of butter and 4 of boiling water. Roast 16 to 20 minutes, basting often. When done, take off the bacon. put them on a platter and garnish with watercress. Pour a rich brown gravy around the birds. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION I. — Pick and dress as you would chickens, wipe clean, and rub them both inside and out with salt and pepper. Stuff with any dressing preferred, and sew up with a fine thread. Spread with 'butter and place in a moderately hot oven, basting often with hot water, seasoned with salt, pepper and butter. Bake about }i of an hr. Add a little thickening to the gravy in the pan. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. QUAIL ROASTED IN GRAPE LEAVES.— Butter the inside of the 6 singed, cleaned and wiped quail and sprinkle lightly with salt and pepper, rub lightly on the outside with butter, then truss and wrap the 6 birds in 12 fresh grape leaves; set on the rack in a baking-pan, put the butter in the pan and roast the birds from 20 to 30 minutes. Have ready 6 slices of buttered toast, add 2 tablespoons of butter, 1 tablespoon of water, and juice of 1 lemon to the gravy in the pan, let cook 3 or 4 minutes, strain, and set on the fire 2 minutes longer, then pour over the breasts of the birds. The grape leaves impart a very peculiar and grateful flavor to the quail. Serve green grape jelly with quail. — Mrs. C. E. Worth, Wheeling, 111.