01-14-2006, 06:16 PM
Pick, draw, and singe the birds. Wipe carefully, inside and out. Then bind each bird with a slice of bacon. Put birds into a buttered pan and basteoccasionally while they are roasting. If they are large birds, they will require about 1/2 hour to cook. when they are done, put them into a warmer for 2 minutes while you add 1 tbsp. of butter, a little hot water, and the juice of 1/2 lemon to the fat in the pan, stirring to make gravy. Serve the birds on toat witht he gravy poured over them; garnish with a wedge of lemon or currant or grape jelly. On the same plate, serve mushrooms as follows:
MUSHROOMS:
Peel fresh mushrooms and cut the stems free. Put them in a dish with enough melted butter to make them all thoroughly shiney. Add salt and pepper rather generously. Let sit 1 hour and then broil on a grill in time to serve hot with quail.
MUSHROOMS:
Peel fresh mushrooms and cut the stems free. Put them in a dish with enough melted butter to make them all thoroughly shiney. Add salt and pepper rather generously. Let sit 1 hour and then broil on a grill in time to serve hot with quail.