The Blue Grass Cook Book

page 93

Game

      BLUE GRASS RECIPE FOR
      ROAST QUAIL
E. D. P.

Rub the quail inside with pepper and put a slice of pickled pork on breast-bone
of each, with salt and pepper. Baste often, and fill, when half done, with
chestnut dressing as for turkey.

      BROILED PARTRIDGES
Open on back; if partridges are not tender, place in a small baking-pan with 1/2
inch hot water, and cover; 15 minutes is long enough if the oven is hot; dredge
well with flour; lay on broiling-irons, breast down; make gravy of two
tablespoons of flour in 1/2 cup of cold water, with pepper, salt, and butter;
stir this into liquid in which birds are parboiled; always serve with toast and
bacon, if

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