Name: Roast Quails
Ingredients: half done add a little hot water to the pan

Roast Quails

Ingredients

half done add a little hot water to the pan

Directions

Pluck and dress like chickens, wash well, and rub both inside and out with salt and pepper; stuff with any good dressing, and sew up with fine thread; spread with butter and place in an oven with a ggod steady heat, turning and basting often; bake an hour. When about half done add a little hot water to the pan, and it is well to insert a dripping pan over them to prevent browning too much ; when done dish ; add
to the gravy, flour and butter rubbed together, also water if needed,

By Women of the First Congregational Church (Marysville, Ohio). 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.