Roast Quail

Ingredients

• a half dozen quail
• a teaspoonful of pure olive or cotton seed oil
• a dash of cayenne
• a tiny bit of salt
• six slices of delicately browned toast
• good butter
• minced parsley
• the juice of a half dozen lemons
• slices of crisped bacon
• watercress

Method

1. 1

   Wipe and split the quail, break the leg bones.

2. 2

   Brush with a mixture of oil, cayenne, and salt.

3. 3

   Place in a greased bag and roast for 15 minutes.

4. 4

   Serve on toast, baste with butter, parsley, and lemon juice, garnished with bacon and watercress.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 23. The excerpt below is the record exactly as published.

minced parsley, garnish with watercress and little moulds or spoonfuls of cranberry jelly and serve. Quail. — As for cooking quail there is no better way than to roast them plain, with plenty of red pepper and a little salt. For those who prefer, an excellent way is to serve them with bacon, which supplies the fat which all game birds lack. Take a half dozen quail, wipe with a damp cloth, split them and break the leg bones. Mix together a tea- spoonful of pure olive or cotton seed oil, a dash of cay- enne and a tiny bit of salt. Brush the birds with this mix- ture and put in well greased bag, seal, put in oven and roast fifteen minutes. Arrange six slices of delicately browned toast on a hot platter, place the birds on the slices and baste with a mixture of good butter, minced parsley and the juice of a half dozen lemons. Garnish with slices of crisped bacon

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