Recipe: New England Boiled Birds [edit]

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Tags: Bird, Birds, British, English, European, Extras, Fish, Meat, Seafood, Ukrainian

Yield: 4 servings

[edit] Ingredients

4	(or more) Small quail, snipe or woodcock split along backbone
½	pound Butter softened
2	tablespoons Flour seasoned with
½	teaspoon Salt and
¼	teaspoon Freshly-ground black pepper
4	(or more) Bacon strips
½	cup Brown gravy
2	tablespoons Rhubarb jam or currant jelly
1	tablespoon Minced parsley
2	tablespoons Brandy heated

[edit] Preparation

Step 1

Rub birds with half of the soft butter and dust with seasoned flour. Put birds on a broiler rack and top each with a bacon strip. Broil for 15 to 20 minutes, according to size, turning at 3 to 5 minute intervals. Remove birds and keep warm. Blend remainder of seasoned flour with gravy, jam, and remaining butter; add mixture to pan drippings and stir well. Add parsley, mix, and heat gently. Pour brandy, heated, over birds and ignite. Let flames die out; serve birds on toast with sauce on the side.