How to Cook in Casserole Dishes

by Marion Harris Neil

• 6 quails
• 2 heaping tablespoonfuls (2 ozs.) butter
• ¼ pint (½ cup) red currant jelly
• ½ lemon
• ¼ lb. preserved cherries
• 1 wineglassful port wine
• ½ pint (1 cup) stock
• ½ orange rind
• Salt and pepper to season

Prepare and truss the quails. Melt the butter in an earthenware pan; when hot, put in the birds, and brown them all over.

Cover with the lid, and put into a moderate oven till ready.

Lift out the quails and keep hot. Drain the fat from the pan, add the stock, wine, and orange rind.

Simmer for ten minutes, then stir in the jelly. Put in the quails for ten minutes; season with salt, pepper, and the strained lemon juice.

Before serving remove the orange rind and add the cherries.

Serve hot.

RABBIT EN CASSEROLE

• 2 rabbits
• 2 sliced onions
• 2 celery stalks
• 1 cupful chopped carrots
• 1 bay leaf
• 2 heaping tablespoonfuls (2 ozs.) butter
• 2 heaping tablespoonfuls (2 ozs.) flour
• 1 pint (2 cups) hot water
• ½ pint (1 cup) cold water
• 1 tablespoonful Worcestershire sauce
• 12 stoned olives
• 1 tablespoonful capers
• 2 tablespoonfuls dripping
• Salt and pepper

Skin and joint the rabbits, then put them into an earthenware pan, add the onions, celery, carrots, bay leaf, dripping, and cold water.