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Fried Quail

A fried quail served on toast with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Quail and pork work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 308 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Fried Quail

Ingredients

Directions

Prepare

  1. Split the quail open on the back.

  2. Season the quail with coarse sea salt, black pepper, and flour.

Cook

  1. Cover the bottom of a frying pan with thin slices of pickled pork.

  2. Once the pork is fried, add the quail and cook slowly.

  3. Turn the quail over frequently until done.

Serve

  1. Serve on slices of toast with a spoonful of gravy.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Quail + porktop 7% of all pairs
    Smell alikemoderate
    Cooked together308 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Quail + flourtop 14% of all pairs
    Smell alikemoderate
    Cooked together212 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  3. Pepper + porktop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Quail + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together391 recipes

    Shared aroma: sabinene (woody, terpenic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Quail
Provides the main meat, which cooks through gently and stays tender when turned often.
Flour
Coats the quail so the surface browns and crisps when fried.
Pickled pork
Renders fat into the pan and adds salty, savoury flavour to the quail.

The step that matters

Cook the quail slowly and turn it frequently. Cooking slowly lets the heat reach the thick meat before the flour coating over-browns. Frequent turning promotes even browning and reduces scorching on the pan side.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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