Quail on Toast

Found in an

1897

cook book

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This is the most common way of serving Quail.

They are to be cleaned, washed, split down the back,

seasoned with Salt, & Pepper,

and laid inside down on a gridiron

and slowly broiled.

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Butter the Toast slightly,

and Butter and serve the Birds on the slices.

.

A Cream Gravy can be used if desired.

The same rule applies to all small Birds

which are broiled.

Jelly should be served with broiled Birds...

preferably Currant.

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