Quails
Quails are dressed like patridges, with the exception that instead of larding you may skewer a thin slice of pork to the breast, allowing it to cover the whole breast. Roast over a good fire twenty minutes; serve with apple sauce and toast.
Practical recipes and household wisdom from 1906 — when the icebox was high technology and dinner had nine courses.
Quails are dressed like patridges, with the exception that instead of larding you may skewer a thin slice of pork to the breast, allowing it to cover the whole breast. Roast over a good fire twenty minutes; serve with apple sauce and toast.