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page 103
front of, or over, a strong charcoal fire. Save the dripping fat by placing a
pan under, and use it as sauce.
Dish out garnished with vegetables.
3. BROILED DUCK.
EORDECK SHISH-KEBAB.
This Kebab is prepared in exactly the same way as the Broiled Goose in the
preceding recipe, also served in like manner.
4. BROILED QUAIL, OR PIGEON.
BILDIRJIN SCARA-KEBAB.--GUVERJIN.
Ingredients:
Quails ..................................................... 2 to 4.
Butter .............................. in quantity required to cover.
Biscuits ......................................... 8 to 10, crushed.
Sauce:
Dry Onion ............................................... 1, medium.
Broth .................................................... 1 cupful.
Lemon ........................................................... 1.
Salt and pepper, to taste.
Method:
Clean the quail and open flat by cutting open its breast, and fry in butter
until half done; then
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