[Sca-cooks] Need help with a recipe- quail

[Harris Mark.S-rsve60]

Phlip replied to me with:
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> I'm not sure how *I* would do this. Try
> to pick teeny, tiny shreads of meat off of tiny
> bones? Pick up the
> entire carcase and gnaw on it? Try to break apart
> the carcass with
> the fork and knife and then try to pick off enough
> meat to eat?

Well, looks like a project for Pennsic, doesn't it
Stefan. Stuufed with disguised carrots and zucchini
maybe? ;-)
-------------

Yuck. No, I don't think that would be a good stuffing.
I think a wild rice and mushroom, especially wild
mushrooms with a good strong sauce would be nice. I still
think using boned birdies would be best but maybe you can
just pick through the bones and other bits.

Anne later said in another message:
----------------
Thanks! I'd never gotten as far as looking - it was just a sort of
"Hmmm, that might be interesting, wonder what it would be like?" I don't
eat much meat, so that's not where I tend to try totally new things,
but... they're sitting right there... this discussion may tip the balance.
-----------------

Well, since I think you mentioned you could get squab as well, perhaps this
recipe found in this file in the Florilegium might tip things towards
you trying this. Afterall, now you have the excuse that it is a period
recipe and you really want to try those...

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Date: Sun, 8 Nov 1998 12:38:53 -0500
From: "Philippa Alderton" <phlip at bright.net>
Subject: SC - Two Squabs made from one

>From Platina:

Book VI, #40.

Ex Solo Pipione Duo Fiunt

Piponiem sine aqua ita apposite deplumato, ne pellum frangas. Exenterato,
deinde cutem integram avertes, ac diriges. Directam optimo farcimine
replebis. Integer tum omnino videbitur. Verum pipionum hoc modo assum
frictum (fictum) elixum facies: assum semicoctum sale ac trito pane
asperges, inungesque leniter vitello ovi ut crustam pro cute faciat. Ubi
incoctus omnino fuerit, vehementi igni statim torreto quo coloratior fiat.
Inde convivis appones.

Translation:

Pluck a squab without water in such a careful way as not to break the skin.
Then, when it has been gutted, remove the entire skin and spread out. When
it is spread out, fill it with the best sausage. Then it will seem entirely
whole. You will have the real squab roasted, fried or boiled this way. When
it is half-cooked, sprinkle with salt and ground bread, and brush lightly
with egg yolk to make a crust instead of a skin. When it is wholly cooked,
toast it immediately over a hot fire so it becomes more colored. Then serve
it to your guests.
--------------------------

Hmmm. Sprinkle with salt and ground bread and egg yolk. Fry. Sounds
a lot like fried chicken, although it is squab and not chicken.

Is this a sausage stuffed, fried bird? Or is it two things, the bird
skin, stuffed with sausage and fried and then seperately, the bird
meat, coated and fried?

Stefan li Rous
stefan at texas.net