Name: Quails Roasted
Ingredients: salt; pepper

Quails Roasted

Ingredients

salt
pepper

Directions

Draw them and wipe inside and out with a cloth and cold water. Truss, letting the legs stand up. Tie around each one a thin slice of salt pork or bacon. Bake in a hot oven for twenty minutes; baste fre- quently with butter and a little hot water. Serve on slices of toast. Season with a little salt, pepper and the melted butter in the pan. A very nice way is to lard them.
GAME. 111

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Norton, Caroline Trask. 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. See the original page.