Frenchdinner

Roast Quail

Name: Roast Quail
Cuisine: French
Ingredients: Dress, clean, and stuff the same as chicken; adding pecans or oysters to dressing; Bind with thin slices of bacon; roast from fifteen to twenty minutes

From The blue ribbon cook book, 1904

Presented as published in 1904. 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 blue ribbon cook book (1904) by Jennie C. Benedict, page 16. The excerpt below is the record exactly as published.

ROAST QUAIL. Dress, clean, and stuff the same as chicken, adding pecans or oysters to dressing. Bind with thin slices of bacon and roast from fifteen to twenty minutes

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