Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a small piece of butter
- salt
- pepper
Directions
MRS. J. PARMELEE.
Pick and clean the quails, then use dressing as for turkey with addition of onion. Put in a dripping pan and bake three-quar- ters of an hour, basting frequently. They are nice cold, for tea or supper.
TO ROAST PIGEONS. Pick out the pinfeathers, or if too many, pull oif the skin; clean the inside thoroughly; soak half an hour in considerable water to take out the blood ; boil half an hour, with a little salt in the water, and take oif the scum as fast as it rises; take them out, fiour well and place in a dripping pan; strain the water in which they were boiled and put part of it in the pan with a small piece of butter, and baste the pigeons; add pepper as you choose. Roast them nearly two hours.