Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
To Broil Quail in the Oven
From The art of cookery, 1899
Serves 4
Small birds can be broiled similarly.
A modern interpretation · AI-generated from the original record
Ingredients
- prepared birds
- melted butter
Method
Immerse the quail in hot fat for half a minute or dip in melted butter.
Place them close together in a roasting pan and broil in a very hot oven for 15 minutes until browned.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 16. The excerpt below is the record exactly as published.
To Broil Quail in the Oven. — Plunge the prepared birds in deep fat at frying temperature for half a minute, then place them as close together as possible on a roast- ing pan, and put them in a very hot oven for fifteen minutes, or until nicely browned all over. Or dip them Broiling. 45 in melted butter
Cook this with the app: pantry check, scaling, and the assistant.