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Classic
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page 94
preferred with this gravy. Slash birds in breast three times when done; put a
little butter in each slash, also pepper and salt; place on toast, then pour
liquor from pan over them.
BROILED PHEASANT
If the pheasant is young, broil as you would young chicken. If full grown, cut
into pieces, after having parboiled it, and add butter, salt, and pepper, and
broil over a hot fire. Serve on thin slices of toast.
BROILED SQUIRREL
If young and tender, broil as you would young chicken. If old, bake as you would
chicken.
QUAIL WITH TRUFFLES
E. D. P.
Broil delicately the breast of the quail, and cook truffles for 3/4 hour in 1
pint of clear soup. Thicken with browned flour and 1 tablespoon of butter. Add
wine to taste. Place quail's breast on dish. Scatter the truffles over it and
pour the sauce over.
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