ino-, if the breasts are quite thick, cover the broiler with
a pan, and see that the fire is not too fierce. Broiled
quail are considered very nourishing food for invalids.
PANNED.
Clean, and split the birds down the back. Dip them
quickly in cold water, and sprinkle with salt, pepper and
flour. The water causes the seasoning to adhere more
thickly to the meat. Place the birds in a small baking-
dish, with the inside of each upward ; place a small
piece of butter in each bird, add a cupful of water, and
roast in the oven, basting every five minutes after the
first fifteen. Thicken the gravy, add salt and pepper, if
necessary, and pour the gravy over the birds.
SMALL BIRDS.
Nearly all small birds are served with their heads on,
these being skinned when the birds are cleaned. There
is a difference of opinion among epicures as to the draw-
ing of these birds, many cooking them undrawn. The
English do not draw woodcock, regarding the trail as not
the least delicious part of the bird ; and some American
housekeepers copy them in this respect. It seems, how-
ever, that in time the custom of eating entrails (a relic
of barbarism) and of serving birds without first removing
their heads will become obsolete.
SNIPE, ROASTED.
Clean and truss, but do not stuff the birds, and lay
them in rows in a baking-pan ; sprinkle with salt, and
baste well with butter and water. When they begin to
brown, which should be in ten minutes, cut as many slices
MEATS. 233
of bread as there are birds, round the slices, cutting olf
the crusts, toast them quickly, and butter lightly while
hot. Slip a slice of toast under each bird in the baking-
pan, and bake the remaining five minutes, basting the
birds with melted butter. Place them on the platter,
with the toast under them ; then thicken what gravy
there may be✪ Fried Snipe in the pan, adding a little water to it ;
and pour it over the snipe and toast. The largest snipe
will not require more than twenty minutes cooking, if the
oven is hot enough.
SNIPE, FRIED.
Clean the birds, and wipe them dry; tie the legs close
to the body, skin the head, after picking the feathers off
as near the head as possible, and tie the beak of each
bird under one of its wings, tying also a thin slice of
bacon around each breast. Place the birds in a frying-
basket, and fry in plenty of hot fat until of a delicate
brown. This should not take over five minutes✪ Fried Snipe if the
fat is as hot as it should be. Season, and serve on
toast.
WOODCOCK.
This is the most delicious of the small birds and may
be roasted, panned or broiled the same as pheasants.
Among epicures a favorite dish is known as
BARDED WOODCOCK.
Remove the crop, skin the head, and take out the eyes ;
scald the feet and legs, and skin them as high as the
first joint. Draw the bird or not, as may be preferred.
Sprinkle well with salt, and, drawing the head down
234 THE PATTERN COOK-BOOK. ✪ Barded Woodcock
Page 101 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
ing, if the breasts are quite thick, cover the broiler with a pan, and see that the fire is not too fierce. Broiled quail are considered very nourishing food for invalids.
PANNED.
Clean, and split the birds down the back. Dip them quickly in cold water, and sprinkle with salt, pepper and flour. The water causes the seasoning to adhere more thickly to the meat. Place the birds in a small bakingdish, with the inside of each upward ; place a small piece of butter in each bird, add a cupful of water, and roast in the oven, basting every five minutes after the first fifteen. Thicken the gravy, add salt and pepper, if necessary, and pour the gravy over the birds.
SMALL BIRDS.
Nearly all small birds are served with their heads on, these being skinned when the birds are cleaned. There is a difference of opinion among epicures as to the drawing of these birds, many cooking them undrawn. The English do not draw woodcock, regarding the trail as not the least delicious part of the bird ; and some American housekeepers copy them in this respect. It seems, however, that in time the custom of eating entrails (a relic of barbarism) and of serving birds without first removing their heads will become obsolete.
SNIPE, ROASTED.
Clean and truss, but do not stuff the birds, and lay them in rows in a baking-pan ; sprinkle with salt, and baste well with butter and water. When they begin to brown, which should be in ten minutes, cut as many slices
of bread as there are birds, round the slices, cutting olf the crusts, toast them quickly, and butter lightly while hot. Slip a slice of toast under each bird in the bakingpan, and bake the remaining five minutes, basting the birds with melted butter. Place them on the platter, with the toast under them ; then thicken what gravy there may be in the pan, adding a little water to it ; and pour it over the snipe and toast. The largest snipe will not require more than twenty minutes cooking, if the oven is hot enough.
SNIPE, FRIED.
Clean the birds, and wipe them dry; tie the legs close to the body, skin the head, after picking the feathers off as near the head as possible, and tie the beak of each bird under one of its wings, tying also a thin slice of bacon around each breast. Place the birds in a fryingbasket, and fry in plenty of hot fat until of a delicate brown. This should not take over five minutes if the fat is as hot as it should be. Season, and serve on toast.
WOODCOCK.
This is the most delicious of the small birds and may be roasted, panned or broiled the same as pheasants. Among epicures a favorite dish is known as
BARDED WOODCOCK.
Remove the crop, skin the head, and take out the eyes ; scald the feet and legs, and skin them as high as the first joint. Draw the bird or not, as may be preferred. Sprinkle well with salt, and, drawing the head down
Records on this page
Fried SnipeFried SnipeBarded Woodcock