Roast Quails, or Ruffs and Rees

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

Quails, or Ruffs and Rees ↝ Quail, meat only, raw [Poultry Products]
bards of bacon ↝ Beef, bacon, cooked [Bacon]
vine leaves ↝ Grape leaves, raw [Vegetables and Vegetable Products]
cullis
red port

Instructions (2)

Roast the quails (or ruffs and rees) with bards of bacon and vine leaves over them.
Serve with sauce in a boat made with cullis and red port.

Original Text

Quails, or Ruffs and Rees.

To be roasted with bards of bacon and vine leaves over them, with sauce in a boat made with cullis and red port in it.

[91]

Notes

—