Luncheons: A Cook's Picture Book

by Mary Ronald

GAME

QUAILS BROILED

Split the quails down the back, and broil them for four minutes on each side. Spread them with butter, pepper, and salt. Serve them on toast.

QUAILS ROASTED

Lay thin slices of salt pork over well-trussed birds. Bake them in a hot oven for fifteen to twenty minutes. Have in the baking-pan a little water, pepper, and salt, and baste the quails frequently.

Serve on slices of toast moistened with drippings from the pan.

SQUABS

Cook the same as directed for quails.