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Quails in a Chafing Dish
From European and American cuisine, 1914
Serves 1
Pigeons or any kind of birds can be cooked in the same manner.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 389. The excerpt below is the record exactly as published.
Qnails in a Chafing Dish. — Melt 1 tablespoonful butter in a chafing dish ; season 2 well-cleaned quails with 1 teaspoonful salt, put them into the butter ; cover and cook till done ; then remove them ; add 1 teaspoonful flour to the gravy, stir and cook 2 minutes ; add 1 cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.