Frenchdinner
Roast Quail
From Practical household cookery, 1891
Serves 1
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 148. The excerpt below is the record exactly as published.
ROAST QUAIL. Pick, draw, and truss the birds required as directed for pheasants; lay on each a thin slice of fat bacon, large enough to cover it, fold a vine-leaf over each of these and tie them round the breast with twine; fasten them to a spit, and set them to roast before a clear fire for ten or twelve minutes; then remove the string, but leave the bacon ; dish them on crodtons fried in butter, garnish with seasoned watercress, and serve with gravy apai t. Y 333 PRACTICAL HOUSEHOLD COOKERY. 679. QUAIL A LA JABDINI&RE. Tiiiss six quail
Cook this with the app: pantry check, scaling, and the assistant.