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Broiled Quail

From an old cookbook · modernised transcription
By Mary Elizabeth Lyles Wilson (1860–1924) · From a historical cookbook (Internet Archive) · 1 ingredients
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Broiled Quail

Ingredients

Directions

  1. Dress quail, split down back. Place the quail in hot spider, oiled with a little fat. Put flat tin over quail and press down with weight. When the quail begins to brown put a lump of butter on each quail, turn often. When quails are nicely browned add a cup of hot water and cook slowly until tender. Season well with salt and pepper.

By Mary Elizabeth Lyles Wilson (1860–1924). 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.

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