Broiled Quail
Split the quail down the back. Season with salt and white pepper, rub with soft butter, and dredge with flour. Broil fourteen minutes over clear coals, or gas.. Serve on hot buttered toast.
A Minneapolis compilation of old, new and well-tried recipes, 1901 - from amber bouillon to cooking for the sick.
Split the quail down the back. Season with salt and white pepper, rub with soft butter, and dredge with flour. Broil fourteen minutes over clear coals, or gas.. Serve on hot buttered toast.