Roast Quails on Canapes

Ingredients

• six nice fat quails
• a thin slice of lard
• a little salt
• a large stale loaf of bread
• six slices one and a half inches thick
• watercress

Method

1. 1

   Prepare quails by picking, singeing, and cutting off legs.

2. 2

   Place lard on breasts and sprinkle with salt.

3. 3

   Bake in a hot oven for 15 minutes.

4. 4

   For canapes, cut bread slices, scoop out centers, and fry until golden.

5. 5

   Place quails on canapes, decorate with watercress, and serve.

Nutrition per serving

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 63. The excerpt below is the record exactly as published.

Roast Quails on Canapes. — Pick, singe, and cut the legs off of six nice fat quails, draw and wipe well ; arrange a thin slice of lard on the breast of each bird, sprinkle a little salt on each. Lay them on a small baking pan, put in a brisk hot oven, and cook or fifteen minutes under the browning shelf. Dress them on six canapes. GAS COOKERY BOOK. n5 To Make the Canapes.—' Take a large stale loaf of bread, and cut six slices one and a half inches thick trim the corners, making each slice about two and a hal inches long by about one a half inches wide. Now scoop out with a sharp knife an ova! piece (bed like) lengthways from end to end, so that the birds may lie hrmly in them Plunge these slices of bread into 01 ing at, and let them get a golden brown colour, emove them, and let them thoroughly drain. Place the quails on them as directed, decorate the dish with watercress

Cook this with the app: pantry check, scaling, and the assistant.