I remember the effects of a quail so well, eaten when very ill, that I
have a decided disinclination to mention the word “bird” in association
with “invalid dishes” at all. But there is a difference in the
tenderness of birds, of course; and, then, a bird need not be swallowed
whole, if one should be ever so hungry. If a bird is to be served, be
sure that it is a tender one. Broil it carefully, or cook it whole in
this manner: Put it into a close-covered vessel holding a little boiling
water, and place it over a very hot fire; steam it for a few minutes;
then brown it in the oven, basting it very frequently. Serve a tomato,
currant-jelly, or wine sauce around it.