Quail on Toast

Ingredients

• five quail
• a little butter substitute
• a little lemon juice
• the quarter of a lemon
• about two inches square of fat pork
• salt
• pepper

Method

1. 1

   Wipe quail, string them tight, add butter substitute, lemon juice, and lemon quarter inside.

2. 2

   Wrap with pork, cook on a good fire, cut strings when nearly done, dress on toast, serve hot with juice poured over.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 59. The excerpt below is the record exactly as published.

QUAIL ON TOAST Take five quail, but don't remove the skins, for you would lose all the taste of the game. Wipe them well; string them tight, so as to raise the breasts. Put a little butter substitute on each, a little lemon juice, and inside each the quarter of a lemon without the peel. Then put a very thin slice of pork, about two inches square, around each quail, with two or three cuts in each side, and string it tight. Let cook on a good fire, and when they are nearly well done (for white meat game must be well done) cut the strings; dress nicely on toast and serve hot. Pour the juice on the quail after having taken the fat off, and put some slices of lemon* around the dish, one for each quail. For Flavor, Economy, Convenience, use WINTO CONDENSED TOMATOES For Soups, Gravies, Salads, and all Culinary Purposes 86 BRIDE'S COOK BOOK ROAST PIGEON Clean and truss two young pigeons, mince the livers, and mix with them two ounces of finely grated bread crumbs, two ounces of fresh butter, finely chopped onion, a teaspoon shredded parsley, a little salt, pepper

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