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Roast Quails

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Roast Quails

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Pick, singe, and truss the quails, removing the entrails and cleaning them well.

  2. Cover the breast of each quail with a vine leaf and a thin slice of bacon.

  3. Place the quails on a skewer or bake them in a 400°F (200°C) oven for about 30 minutes, until brown and tender.

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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