Kirmess cook book

Having cleaned and singed the bird, squeeze the juice of a lemon over the stomach and legs and rub it in thoroughly; lay some thin slices of bacon on the breast, fastening them in position with twine, then wrap the bird in a sheet of well-buttered paper, lay it on a roasting pan, and roast it in a hot oven, basting continually. It should cook in twenty minutes or half an hour according to its age. About five minutes before taking it out remove the paper, but allowing the slices of bacon to remain on it; place the bird on a hot dish, mix in the juice of half a lemon with the gravy in the dripping pan, season with a little salt and pepper, strain through a fine hair-sieve over the bird, garnishing with watercress and serve. BROILED QUAILS. Oscar, Waldorf-Astoria, 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 warmed 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 lay them on a hot dish. Place a quail when cooked on each slice, garnish with parsley and serve. LARDED QUAILS. Oscar, Waldorf-Astoria. Singe, draw and wash the quails, lard the breasts and legs, run a small skewer through the legs and tail and bind them firmly round with thread. Baste the breasts with a small quantity of clarified butter, dust a little salt over and dredge them thickly with flour. Place the quails in a baking dish and bake for fifteen minutes. Put a layer of bread-sauce on a hot dish; when cooked untie the birds, place them on the dish with the breadsauce, sift plenty of fried bread-crumbs over them, garnish with a little parsley, and serve. ROASTED QUAILS. Oscar, Waldorf 'Astoria. To prepare this successfully a clear hot open fire is best, but in lieu of that a very hot oven will answer. Pluck, singe and draw the birds, wipe them with a wet towel, cut off the heads and feet, wrap each bird in a slice of fat salted pork, and pack them closely in a saucepan just large enough to hold them. Season the quails highly with salt and cayenne, pour over just enough boiling water to cover them, place the cover on the saucepan, and place it on a hot fire for five or ten minutes. Then take up the quails, remove the pork, wipe the birds on a clean towel, rub them all over with butter, and roast them brown before a very hot fire, or in a hot oven, basting them twice with more butter and their drippings. Meanwhile strain the gravy in which they were stewed, and melt it with an equal quantity of red currant jelly to form a sauce, or serve cold red currant jelly with them. Serve the birds hot as soon as they are browned. BROILED REEDBIRDS. Oscar, Waldorf-Astoria. Dress the reedbirds without splitting them, place an oyster in each one, season them with salt and pepper, broil them quickly over a hot clear fire for about five minutes and serve at once. SQUABS ON TOAST.