Broiled Quail

Ingredients

• Lay the bird on a gridiron
• dip it into butter
• seasoned with salt
• seasoned with pepper

Method

1. 1

   Lay the quail on a gridiron.

2. 2

   When it begins to brown, dip it into butter seasoned with salt and pepper.

3. 3

   Continue to broil and dip until it is a nice yellow brown all over.

4. 4

   Serve hot.

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 52. The excerpt below is the record exactly as published.

seasoned it with pepper, salt, and butter, and here it is before us." " Incomparable as a broiled chicken ! " was Emeline's response. " So thinks my fiistidious mamma ? But would you have thought so had you^ known before you tasted it that it was oven-cooked ? " 03IELET AND DAINTY DISHES. 127 "I do not think my prejudice in favor of ])roil- ing could prevent my appreciating so perfectly cooked a chicken as you have served us this morn- ing, Alice. Bat why do you not season, and baste it with butter, before 3^ou put it in the oven ? I would do so ; and Avould also put water in the pan, to keep it from burning." "There you would make a great mistake," said Alice, decidedly. " The pan must be dry, so that the chicken will brown on the bottom ; and the chicken must be dry, so it may broil, instead of steam and stew. Besides, if the chicken was basted with ])utter it Avould brown with less heat ; and Cousin Kate says the secret of success in this method, is in having the oven just as hot as the chicken will ]:)ear without burning. It would by no means be the same, in appearance or taste, if done in a slow, or even a moderate oven." "All birds that are good broiled, are better Vv^hen cooked in a hot oven in the manner Alice has just described," I remarked ; when the appear- ance of Tom with the mail interrupted the conver- sation. Among my letters was one from my friend Mrs. Rose, containing some hints for my cook-book. In. regard to quail, she wrote : " ' I think there is no bird more delicate than a quail broiled in this manner : Lay the bird on a gridiron, and, when it begins to brown, dip it into butter, seasoned with salt

Cook this with the app: pantry check, scaling, and the assistant.