Devilled Quails
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 24. The excerpt below is the record exactly as published.
DEVILLED QUAILS Bone the quails as you would for a galantine of chicken ; beat them lightly to flatten them, then saute them one side of their skin for two minutes, then turn them and saute them again for one minute. The quails by this means are almost cooked, and in grilling them they finish cooking. To devil them use melted butter with English mustard and Worcester sauce, and serve them with a sauce brune mixed with vinegar, eschalot
Cook this with the app: pantry check, scaling, and the assistant.