Snipe and Quail

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 30 min Total: 30 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Snipe must not be trussed, but quail is always trussed.
  2. Butter the breasts; a quail should have a piece of butter inside as well.
  3. Bake in a quick oven for half an hour.
  4. Lay the birds on slices of thick buttered toast.
  5. Serve them on toast with red or black currant jelly.
Original Text
Snipe and Quail Snipe must not be trussed, but quail is always trussed. Butter the breasts; a quail should have a piece of butter inside as well. Bake in a quick oven for half an hour. Lay the birds on slices of thick buttered toast. Serve them on toast with red or black currant jelly.
Notes
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