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Broiled Quail

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Quail and butter work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 512 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Broiled Quail

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. Dry the quail and cut off the head and legs at the first joint.

  2. Split the quail down the back and soak in salt water for 5 to 10 minutes.

  3. Drain and dry the quail with a cloth.

  4. Rub the quail lightly with coarse sea salt.

  5. Broil the quail over a hot fire, dipping it in melted butter two or three times.

  6. Once done, place the quail in a 400°F (200°C) oven with small bits of butter on each piece to brown.

  7. Serve the quail on toast.

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together512 recipes

    Shared aroma: decanal (soap, orange peel).

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

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