1142. ROAST QUAILS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 15 min Total: 15 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
Instructions (9)
  1. Draw and truss the quails in the manner directed for pheasants.
  2. Cut some thin square layers of fat bacon just large enough to cover a quail.
  3. Spread a vine-leaf over each of them, cut it to their size, and then tie them neatly on the breasts of the quails.
  4. Run an iron skewer through the quails, fasten this on to a spit, and roast them before a brisk fire.
  5. Roast for about a quarter of an hour.
  6. Dish them up with water-cresses round them.
  7. Glaze the layers of bacon.
  8. Pour some gravy under the quails.
  9. Serve.
Original Text
1142. ROAST QUAILS. DRAW and truss these in the manner directed for pheasants; cut some thin square layers of fat bacon just large enough to cover a quail; spread a vine-leaf over each of them, cut it to their size, and then tie them neatly on the breasts of the quails. Run an iron skewer through the quails, fasten this on to a spit, and roast them before a brisk fire, for about a quarter of an hour, then dish them up with water-cresses round them, glaze the layers of bacon, pour some gravy under the quails, and serve.
Notes
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