To Broil a Quail
From The art of cookery, 1899
Serves 1
This makes a dainty dish for an invalid.
Presented as published in 1899. 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
- Have ready some melted butter
- Dip the prepared quail in the butter
Method
Dip the prepared quail in the butter.
Drain and lay in the broiler over bright coals.
Remove occasionally and dip in, or baste with, the butter.
As soon as the bird is an even brown all over, take it from the broiler, add a sprinkle of salt and pepper to the butter left from basting, and pour the mixture over the bird.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 13. The excerpt below is the record exactly as published.
To Broil a Quail. — Have ready some melted butter in a heated platter. Dip the prepared quail in the butter
Cook this with the app: pantry check, scaling, and the assistant.