Dinner
Broiled quail
Marion Harland’s original method for Broiled quail, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Lay the quail upon slices of buttered toast, put a lump of butter upon each, and sprinkle with butter and salt.
- Set in the oven until the butter melts, then send to the table.
Historical transcription
Source method
- 1
Pick and draw the birds, and remove the heads and feet. Wipe out the bodies with a wet cloth, split down the back and lay open upon a gridiron. Broil on both sides, taking care that the delicate flesh is not dried into tastelessness. Lay the quail upon slices of buttered toast, put a lump of butter upon each, and sprinkle with butter and salt. Set in the oven until the butter melts, then send to the table.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.