Roast Quails (Cailles R6ties)
From Cookery for every household, 1914
Serves 1
Time to roast, 12 to 15 minutes.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 488. The excerpt below is the record exactly as published.
Roast Quails (Cailles R6ties) Pluck the birds and remove the head and neck. Draw them from the neck end, leaving the trail or not as preferred. Truss them with a needle and fine string in the same way as a pigeon, and tie a piece of fat bacon and a vine-leaf over the breast of each. Then roast in front of the fire if possible, basting almost constantly with butter. They will require from 12 to 15 minutes. The Quail and Snipe livers may be cut in small pieces, cooked in a little butter, then pounded with pepper and salt and a little good gravy and spread on croutons of bread or small neat pieces of toast. Make these quite hot and serve the birds on the top. The trussing thread must be removed, but not the bacon and vine-leaf. Garnish with a small quantity of water- cress and serve with fried bread-crumbs and a simple gravy separately. Time to roast, 12 to 15 minutes. 1245. Broiled Quails (Cailles Grilled) Pluck, singe, and draw the birds. Split them through the back bone and lay them flat without separating the halves. Wipe them carefully and season with salt and pepper. Wrap them in thickly buttered white paper and broil about 5 minutes on each side. Prepare a crouton of fried bread for each bird and as described for Roast Quails, and when the quails are ready place them on the top, removing the paper. Garnish with small sprigs of watercress, and serve bread sauce separately. Time to broil, 10 to 12 minutes. 304 COOKERY FOR EVERY HOUSEHOLD 1246. Quails in Cases (Cailles en Caisses) 5 or 6 quails
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