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Quail on Toast No. 2
From The century cook book, 1894
Serves 1
Use a tin shovel to transfer quail to the platter.
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 37. The excerpt below is the record exactly as published.
Quail on Toast No. 2. Clean, singe, and draw the quail; wash well, and put inside the bird three oysters and a lump of butter the size of a small hickory Quail on Toast. ii"t, put in a dripping pan and sprinkle with salt and pepper, and spread a little butter on each one, put in a hot oven and roast for ten or twelve minutes. Toast as many slices of bread
Cook this with the app: pantry check, scaling, and the assistant.