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Roast Quail No. 2
From The national course in home economics, 1917
Serves 1
Recipe by Miss Caroline Elliott.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 82. The excerpt below is the record exactly as published.
ROAST QUAII No. 2. Rinse well and steam over boiling water until tender, then dredge in flour and smother in butter. Season with salt
Cook this with the app: pantry check, scaling, and the assistant.