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Broiled Quail
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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 farm cook & rule book (1923) by Nell Beaubien Nichols, page 69. The excerpt below is the record exactly as published.
Broiled Quail Split the dressed birds down the back, brown in a greased pan on both sides, basting frequently with butter. When cooked, spread with butter and season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.