The new practical housekeeping

Roast Quail. — Pluck and dress like chickens, wipe clean, and rub both inside and out with salt and pepper ; stuff with any good dressing, and sew up with fine thread ; spread with butter and place in an oven with a good steady heat, turning and basting often with hot water seasoned with butter, salt and pepper ; bake three-quarters of an hour. When about half done add a little hot water to the pan, and it is well to place a dripping-pan over them to prevent browning too much. Add to the gravy, flour and butter rubbed together, and water if needed. Or, when cleaned, cover the birds with thin slices of ham or bacon and then wrap in grape leaves or tie in buttered paper, place in pan with piece of butter size of hazelnut and baste well, adding very little water. While the quail are baking cut as many square pieces of bread as there are birds, fry in hot lard, put on dish, and when done, lay the birds on them', removing the twine which holds the legs, and the paper. Some prefer to remove the papers to brown the birds before taking up. Turn the gravy, thickened with the quail livers pounded to a paste, over the birds ; decorate the dish mth water-cress sprinkled with vinegar or lemon juice. Or send to table with a plate of fried bread-crumbs and bread sauce in a tureen. In serving put a quail on each plate, pour over a tablespoon of the sauce, and on this place a tablespoon crumbs, or the sauce-boat and plate of crumbs may be passed separatelv. To make the sauce, roll a pint dry bread-crumbs, and pass half of them through a sieve. Put a small onion into a pint milk, and when it boils remove the onion, and thicken the milk with the half pint sifted crumbs ; take it from the fire, and stir in a heaping teaspoon butter, a grating of nutmeg, pepper and salt. To prepare the crumbs, put a little butter into a saucepan, and when hot throw in the half pint of coarser crumbs which remained in the sieve ; stir over the fire until they assume a light brown color, taking care that they do not bum, ana add a small pinch cayenne pepper. Steamed Quail. — Clean the birds carefully, using a little soda in the water in which they are washed ; rinse, wipe dry, and fill with dressing, sewing up nicely, and binding down the legs and wings with cords. Put in a steamer over hot water, and let cook unm just done. Then place in a pan with a little butter ; set them in the oven and baste frequently With melted butter until a nice brown. They ought to brown nicely in about fifteen minutes. Serve on a platter, with sprigs of parsley alternating with currant jelly. Quail Fricassee. — Prepare six quail as for roasting. Grate the crumD of a small stale loaf of bread, scrape one pound fat bacon, chop thyme, parsley, an onion ana a lemon peel fine, and season S82 GAME. with salt and pepper ; mix with two eggs ; put this forcemeat into the quail, lard the breasts and fry brown ; place them in a stewpan with some beef stock and stew three-quarters of an hour ; thicken with a piece of butter rolled in flour. Serve with forcemeat balls around the dish and strain the gravy over the birds. Pigeon Fricassee is prepared as above.