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Smothered Quails
From The Landmarks club cook book, 1903
Serves 1
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 31. The excerpt below is the record exactly as published.
SMOTHERED QUAILS. Split quail up back, rub all over with flour, salt and pep- per, enough water to keep from burning. Butter entire bird, let bake in covered pan half hour. Make gravy of what is in pan bv adding a little flour
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