Roast Quails
From Catherine Owen's new cook book .., 1885
Cut off the crust of the bread.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 99. The excerpt below is the record exactly as published.
ROAST QUAILS. These, being birds of white flesh, are unlike most game, which is better kept long after killing, and should be cooked very fresh. Clean the birds ; roll each in a thin slice of salt pork, tying it on with cord
Cook this with the app: pantry check, scaling, and the assistant.