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Quail on Toast

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Quail on Toast

Ingredients

Directions

  1. Remove the internal organs from the quail before cooking.

  2. Cook the quail until done.

  3. Place the cooked quail on the toast in a sitting position.

  4. Using a sharp knife, cut down between the shoulder blades to carve the quail.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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