. Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management. LARDED Facing j)<Q^ ~02. GAME PATE. POULTRY AND GAME 203 Quail with Stewed PeasClean and truss eight quail in the same manner chickens aretrussed for boiling. Place them in a stewpan with half a poundof bacon streaked fat and lean, a bouquet in the centre. Coverwith thin layers of fat bacon and moisten with good stockseasoned with Sherry wine. Let them stew gently for three-quarters of an hour. Prepare one pint
. Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management. LARDED Facing j)<Q^ ~02. GAME PATE. POULTRY AND GAME 203 Quail with Stewed PeasClean and truss eight quail in the same manner chickens aretrussed for boiling. Place them in a stewpan with half a poundof bacon streaked fat and lean, a bouquet in the centre. Coverwith thin layers of fat bacon and moisten with good stockseasoned with Sherry wine. Let them stew gently for three-quarters of an hour. Prepare one pint of stewed peas, mixthem with a little of the quail stock reduced to a glaze. Arrangethe quail in a circle with their breasts placed outwards and athin slice of bacon between each one. Fill the centre with thestewed peas. Mix a little of the quail stock with Espagnolesauce, pour it around and over the quail, and serve. Pigeon PieArrange thin slices of sirloin beef in the bottom of a deep,flat-edged earthen baking dish. Season with salt and pepper,some herbs, chopped fine, and one ladle of Espagnole in two pieces, four or more squabs, trim and flatten them,season, and arr
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1902
