Pick and draw the birds, and remove the heads and feet. Wipe out the bodies with a wet cloth, split down the back and lay open upon a gridiron. Broil on both sides, taking care that the delicate flesh is not dried into tastelessness. Lay the quail upon slices of buttered toast, put a lump of butter upon each, and sprinkle with butter and salt. Set in the oven until the butter melts, then send to the table.
Roasted quail
Clean and wash in two waters. The second should have a teaspoonful of baking-soda dissolved in it. Rinse with clear water and wipe the inside of each bird with a soft linen cloth. Put within the body of each a single fine oyster, bind legs and wings down with fine soft cotton. Have ready thin slices of fat salt pork, two for each bird. Cover the breasts with these, binding with soft string; lay upon the grating of the roaster, pour a little boiling water from the kettle upon each, and roast from twenty to twenty-five minutes. Five minutes before you take them up, remove the pork, wash with butter, dredge with flour and brown.
Cut rounds of stale bread, toast and butter them; soak with gravy from the pan, and lay a bird upon each.
You may omit the oysters and fill the birds instead with a forcemeat of seasoned crumbs. Chopped oysters also make a good stuffing, while some prefer to roast them uncovered and without the pork covering.
RABBITS AND HARES
In America “hare” and “rabbit” are interchangeable terms. The wild rabbit of the Middle States and New England is the “old hare” of the South, and one with the “Br’er Rabbit” of negro folk-lore. Hence I shall use the names indifferently in the recipes dealing with the wily coureur du bois of both regions.
Barbecued rabbit
Wash the cleaned and beheaded rabbit thoroughly, and cut it open all along the under side of the body. Make deep incisions across the backbone that the heat may penetrate to the center of the flesh. Spread the hare open on a gridiron and broil, turning frequently. When done, transfer to a hot platter, rub with butter, cover and keep warm in the oven while you make the sauce that is to accompany the game.
In a small saucepan melt three tablespoonfuls of butter, and stir into it two tablespoonfuls of vinegar, a teaspoonful of French mustard and a teaspoonful of minced parsley. When very hot pour this sauce over the rabbit. Let it stand covered in a hot dish five minutes before serving.