[Sca-cooks] Boned quails in period???

[Rob Downie]

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I'm not sure if this would work for you either, but there is also the method of
removing the skin whole, often chopping up the meat with other wonderful things
and stuffing it back into the skin (aka the dance of the flaccid chicken
skins).  You could maybe try a similar aproach by removing the skin, butterfling
the bird and removing the bones, then carefully moulding it back to shape and
redressing it in the skin (hiding any joins in the skin underneath if possible).

Faerisa

Gorgeous Muiredach wrote:

> At 10:47 AM 7/8/2002, you wrote:
> >It's from _Magia Naturalis_  by Giambattista della Porta:
> >A young pigeon with his bones pulleed out:
> >You shall take his bones thus. Put a young pigeon, his entrails taken forth
> >and well washed, for to lie a night in strong vinegar.  Then wash him well,
> >and fill him with spices and herbs, and roast him or boil him, as you
> >please.  Either way you shall find him without bones.
>
> This is interesting.  I knew that at one point, not the recipe, but the
> context...
>
> Alas, in this case, that won't do at all.  To leave the meat in vinegar
> this long would very nearly pickle it, or at least, the meat would absorb
> enough of the vinegar as to change its taste and texture beyond the point
> I'd be comfortable with.
>
> Sooo, still looking for an actual *boned* reference, not melted bones ;-)
>
> Thanks for the heads up on this though.
>
> Gorgeous Muiredach the Odd
> Shire of Forth Castle
> Meridies
> mka
> Nicolas Steenhout
> "You must deal with me as I think of myself" J. Hockenberry
>
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