catch the gravy that drops from the birds, and serve the bread sauce, breadcrumbs and gravy separately.
Time.—From 30 to 35 minutes. Average Cost, from 2s. to 3s. the brace. Seasonable from September to April.
The Ptarmigan, or White Grouse (Fr. ptarmigan).—The ptarmigan (Lagopus vulgaris), the smallest of our English grouse, is characterized by having its legs and tarsi fully feathered. It derives its name from the circumstance that its ash-grey plumage mottled with black, changes to white in winter. Its habitat is the mountainous districts of Scotland and Norway, and it is also found in Greenland. In weight it averages from 8 oz. to 10 oz. When young the ptarmigan is much esteemed, and differs but little in flavour from the common grouse. In winter the ptarmigan flies in flocks and feeds on the wild vegetation of the hills, which imparts to its flesh a bitter but not an altogether unpalatable taste. It is dark-coloured, and somewhat resembles the hare in flavour, and is much relished and sought after by some sportsmen.
1317.—QUAILS, ROASTED. (Fr.—Cailles Rôties.)
Ingredients.—Quails, as many vine-leaves, small slices of fat bacon, and square croûtons of buttered toast as there are birds, good brown gravy (see Gravies), fried breadcrumbs, watercress, butter for basting.
Method.—Pluck the birds, remove the head, neck and crop, but leave the trail. Truss the birds for roasting, brush them over with warm butter, cover each breast with a vine-leaf, and tie a piece of bacon over the leaf. Attach them to a long steel skewer, running it through the body of each bird, and either roast or bake from 12 to 15 minutes, basting frequently with hot butter. When cooked, remove the skewers and strings, but the bacon and vine-leaves may be served or not as preferred; if not removed, the bacon should be brushed over with warm glaze. Serve the birds on the toast, which should previously be put into the dripping-tin to catch the trail as it drops from the birds, garnish with watercress, and send the gravy and breadcrumbs to table in sauce-boats.
Time.—From 12 to 15 minutes. Average Cost, 1s. each. Seasonable from September to February.
1318.—QUAILS, STUFFED. (Fr.—Cailles Farcies.)
Ingredients.—Quails, liver farce No. 398 (see Forcemeats), Madeira sauce No. 225 (see Sauces), finely-chopped truffle, finely-chopped cooked ham, 2 ozs. of butter, white of egg, pork caul, salt and pepper.
Method.—Bone the quails, stuff them with the prepared farce, press into a good shape, and encircle each one with a band of buttered paper. Heat the butter in a sauté-pan, baste the birds well, and roast them in a moderate oven from 15 to 20 minutes, basting frequently. Meanwhile, wash the caul in salt and water, dry it well, and cut it into pieces to contain half a bird. Split the birds in halves with a hot wet knife, enfold each half in a piece of caul, brush over with white of egg, and sprinkle one half of them with ham and the other half with truffle. Re-heat the butter in the sauté-pan, replace the birds, cover them with a buttered paper, and cook gently in the oven for 10 minutes.
