Broiled Quail
From Home dissertations, 1891
Woodcock and small birds may be broiled in the same manner.
Presented as published in 1891. 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 Home dissertations (1891) by Tilton, E. Stevens Mrs., page 96. The excerpt below is the record exactly as published.
BROILED QUAIL. " Split the quail down the back; wipe with a damp towel. Season with salt and pepper, rub thickly with soft butter, and dredge with flour. Broil ten minutes over clear coals, with the inside toward the fire. Serve on buttered toast, garnish with parsley. Wood- cock, and small birds may be broiled in the same manner, and are delicious and nourishing for fare for invalids." REED BIRDS. " Pick, open, and wash carefully a dozen or more; place them in the folds of a clean towel, and with a rolling-pin crush the bones quite flat; season with pepper
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