Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Broiled Small Birds.

All birds that are to be broiled must be split in the back; the necks must be cut off, the birds wiped, and the legs drawn up over the breast. This will give a compact form to the bird. Now season with salt. Spread soft butter over the breast and legs, and then dredge thickly with flour. Put in the double-broiler and cook over clear coals, having the buttered and floured side toward the fire at first, that the two materials may unite and form a paste on the bird. Cook quail or squab for ten minutes, and smaller birds six or eight. Partridge and grouse may be cooked in the same way, but the grouse should be cooked for twenty minutes and the partridge thirty. Serve the small birds on slices of crisp toast.