Quail on Toast
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 78. The excerpt below is the record exactly as published.
QUAIL ON TOAST. Split the bird down the back ; clean nicely, wash well, and wipe very dry, salt and pepper them and dredge with flour ; pound down the breast bone so as it will lie flat, place m a buttered pan closely covered, with a little hot water, and roast until nearly done ; then heat some butter in a spider and fry each piece a nice brown Have the toast
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