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Classic
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page 144
or butter, and rub salt over them, place on broiler and turn often, dipping two
or three times into melted butter; broil about twenty minutes. Have ready as
many slices of buttered toast as there are birds, and serve a bird, breast
upward, on each slice.--Mrs. Emma L. Fay.
ROAST QUAILS.
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.
ROAST HAUNCH OF VENISON.
Wash in warm water and dry well with a cloth, butter a sheet of white paper and
put over the fat, lay in a deep baking-dish with a very little boiling water,
cover with a close-fitting lid or with a coarse paste one-half inch thick. If
the latter is used, a thickness or two of coarse paper should be laid over the
paste. Cook in a moderately hot oven for from three to four hours, according to
the size of the haunch, and about twenty minutes before it is done quicken the
fire, remove the paste and paper or dishcover, dredge the joint with flour and
baste well with butter until it is nicely frothed and of a delicate brown color;
garnish the knuckle-bone with a frill of white paper, and serve with a gravy
made from its own dripping, having first removed the fat. Have the dishes on
which the venison is served and the plates very hot. Always serve with currant
jelly.
ROAST GOOSE.
The goose should not be more than eight months old, and the fatter the more
tender and juicy the meat. A "green" goose (four months old) is the choicest.
Kill at least twenty-four hours before cooking; cut the neck close to the back,
beat the breast-bone flat with a rolling-pin, tie the wings and legs securely,
and stuff with the
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