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Roast Quail, Oyster Dressing
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Thicken the gravy in the pan and serve the birds on squares of toast moistened with the gravy.
Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 22. The excerpt below is the record exactly as published.
ROAST QUAIL, OYSTER DRESSING. Rub with salt and pepper to season. Fill with oys- ter stuffing-, trussing in the legs. Brush over with melted butter, roll in flour, and put in hot buttered pan in a hot oven. When they begin to brown reduce the temperature, add a cupful of boiling water, a tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.