Broiled Quails

Ingredients

• quails
• wipe them with a damp cloth
• warm butter
• thick slices of bread
• garnish with parsley

Method

1. 1

   Singe and draw the quails, split them lengthwise down the back and wipe them with a damp cloth.

2. 2

   Season with salt and pepper, rub them well in warm butter and dredge with flour.

3. 3

   Place the birds on a gridiron over a clear fire and broil for ten minutes.

4. 4

   Cut some thick slices of bread, remove the crusts, toast and butter them and lay them on a hot dish.

5. 5

   Place a quail when cooked on each side, garnish with parsley and serve.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 30. The excerpt below is the record exactly as published.

BROILED QUAILS. Singe and draw the quails, split them lengthwise down the back and wipe them with a damp cloth. Season with salt and pepper, rub them well in warm butter and dredge with flour. Place the birds on a gridiron over a clear fire and broil for ten minutes. Cut some thick slices of bread, remove the crusts, toast and butter them and lav them on a hot dish. Place a quail when cooked on each side, garnish with parsley

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