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Quails, or Ruffs and Rees

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Quails, or Ruffs and Rees

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. Preheat the oven to 400°F (200°C).

  2. Wrap the quails with bards of bacon and place vine leaves over them.

  3. Roast the quails until cooked through.

  4. Prepare a sauce by mixing cullis and red port.

  5. Serve the sauce in a separate boat.

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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