Scalloped Quail
From Lessons in cooking through preparation of meals, 1912
Serves 4
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 93. The excerpt below is the record exactly as published.
SCALLOPED QUAIL HASHED BROWNED POTATOES BREAD AND BUTTER SUGAR COOKIES TEA Scalloped Quail Remove all the meat from the bones of the quails left from dinner the preceding evening. Add an equal quan- tity of brovv^ned crumbs. Mix well, put into a baking dish, and pour over all as much well-seasoned Thin White Sauce (p. 38) as there is meat. Cover the top with buttered crumbs
Cook this with the app: pantry check, scaling, and the assistant.