Roast Quail

Ingredients

• the birds
• a slice of fat salt pork
• salt
• cayenne
• boiling water
• currant-jelly

Method

1. 1

   Pluck, singe, and draw the birds, wipe with a wet towel, cut off heads and feet, wrap in fat pork, pack in a saucepan, season with salt and cayenne, cover with boiling water, and cook over a hot fire for 5-10 minutes.

2. 2

   Remove pork, rub with butter, roast until brown, basting with butter and drippings.

3. 3

   Serve hot with gravy made from drippings and currant jelly.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 195. The excerpt below is the record exactly as published.

ROAST QUAIL. To prepare this dish successfully, a clear, hot, open fire is best ; but, in default, a very hot oven will finish them. Pluck, singe, and draw the birds, wipe them with a wet towel, and cut off the heads and feet ; wrap each bird in a slice of fat salt pork, and pack them closely in a saucepan just large enough to hold them; season them highly with salt and cayenne, pour over them just enough boiling water to cover them, put the cover on the saucepan, and place it over a hot fire for five or ten minutes; then take up the quail, remove the pork, wipe the birds on a clean towel, rub them all over with butter, and roast them brown before a very hot fire, or in a hot oven, basting them twice with more butter and the drippings from them. Meantime, strain the gravy in which they were stewed, and melt with it an equal quantity of currant-jelly

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