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

[Philip & Susan Troy]

Also sprach Harris Mark.S-rsve60:
>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?

This is a pretty common subtlety found in several sources; you
essentially have a skinned bird covered with fake skin, served
alongside the real skin stuffed to look like a whole bird. Usually
this is called something like, "to make two birds from one," and
seems most often to be done with a chicken or capon.

Remember that the "modern" science of taxidermy as we know it is
essentially 20th-century...

Adamantius