Broiled Pheasants, Partridges, Quails and Grouse
From The Cook County cook book, 1912
Serves 1
Broiled quail are considered very nourishing food for invalids.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 206. The excerpt below is the record exactly as published.
BROILED PHEASANTS, PARTRIDGES, QUAILS AND GROUSE. — Clean the birds and split them down the back. Sprin- kle with salt and pepper, dust with flour
Cook this with the app: pantry check, scaling, and the assistant.