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Roast Quail
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. E. D. Kelley, Winnetka, IL.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 211. The excerpt below is the record exactly as published.
ROAST QUAIL. — Draw and truss the quails, fastening a piece of fat pork over the breast of each. Place them in a baking- pan with 2 tablespoons of butter and 4 of boiling water
Cook this with the app: pantry check, scaling, and the assistant.