Cooking Quail - Outdoor Skills
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Cooking Quail - Outdoor Skills
Cooking Quail - Outdoor Skills




      

Cooking Quail - Outdoor Skills


Cooking Quail - Outdoor Skills

Quail are good cooked in the same manner, but are better roasted or broiled. To roast them, parboil for fifteen minutes, and in the meantime cut a thin hard-wood stick, eighteen inches, long for each bird. Sharpen the sticks neatly at both ends; impale the birds on one end and thrust the sticks into the ground near the fire, leaning them so that the heat will strike strongly and evenly. Hang a strip of pork between the legs of each bird, and turn frequently until they are a rich brown. When the sharpened sliver will pass easily through the breast they are done. Woodcock are to be plucked, but not drawn.

Suspend the bird in a bright, clear heat, hang a ribbon of fat pork between the legs, and roast until well done; do not parboil him.

Sears, George Washington. Woodcraft. New York: Forest and Stream Publishing, 1884.

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