Dinner
Roasted quail
Roasted quail, preserved from Marion Harland’s 1903 cookbook with ingredient cues including clean and wash in two waters.
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.
- Clean and wash in two waters.
- The second should have a teaspoonful of baking-soda dissolved in it.
- Rinse with clear water and wipe the inside of each bird with a soft linen cloth.
- Have ready thin slices of fat salt pork, two for each bird.
- lay upon the grating of the roaster, pour a little boiling water from the kettle upon each, and roast from twenty to twenty-five minutes.
- Five minutes before you take them up, remove the pork, wash with butter, dredge with flour and brown.
- Cut rounds of stale bread, toast and butter them;
Historical transcription
Source method
- 1
Clean and wash in two waters. The second should have a teaspoonful of baking-soda dissolved in it. Rinse with clear water and wipe the inside of each bird with a soft linen cloth. Put within the body of each a single fine oyster, bind legs and wings down with fine soft cotton. Have ready thin slices of fat salt pork, two for each bird. Cover the breasts with these, binding with soft string; lay upon the grating of the roaster, pour a little boiling water from the kettle upon each, and roast from twenty to twenty-five minutes. Five minutes before you take them up, remove the pork, wash with butter, dredge with flour and brown.
- 2
Cut rounds of stale bread, toast and butter them; soak with gravy from the pan, and lay a bird upon each.
- 3
You may omit the oysters and fill the birds instead with a forcemeat of seasoned crumbs. Chopped oysters also make a good stuffing, while some prefer to roast them uncovered and without the pork covering.
Nutrition pending
No invented nutrition numbers.
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