nut-freeegg-freesoy-freefish-freeshellfish-free
Quails Broiled with Bacon
From The complete cook book, 1900
Serves 1
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 39. The excerpt below is the record exactly as published.
QUAILS BROILED WITH BACON. Have six fine fat quails. Singe, draw and wipe them well. Split them through the back without separating the parts, and break the two leg bones. Put them on a dish ; season with a pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil, mix- ing them in well, and put them to broil on a moderate fire for six minutes on each side. Arrange six toasts on a hot dish, lay the quails on top, and pour a gill of maitre d'hotel butter over, decorating with six slices of broiled bacon
Cook this with the app: pantry check, scaling, and the assistant.