Roast Quail With Country Ham From Hsc Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
8 each: Quail, ready to cook
8 slice: Toast,
Salt & freshly ground black,
8 slice: , (Thin) baked country ham
-pepper, to taste
Watercress sprigs, for
16 slice: Salt pork or bacon,
-garnish,
Directions:
:1. Preheat oven to 375 degrees F.
:2. Rinse the quail thoroughly and dry them well with paper towels.
Sprinkle them with salt and pepper to taste. Lay the birds in a
baking pan, and cover each one with salt pork or bacon.
:3. Place the pan in the oven and bake until tender, 25 to 30
minutes. A few minutes before the birds are done, remove the
salt pork so the breasts will brown.
:4. Place a slice of ham on each piece of toast, then put a quail on
each slice of ham.
From _The Heritage of Southern Cooking_ by Camille Glenn. Workman
Publishing, 1986 ISBN 0-89480-132-5 Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 05-01-95
Source from luhu.jp
:2. Rinse the quail thoroughly and dry them well with paper towels.
Sprinkle them with salt and pepper to taste. Lay the birds in a
baking pan, and cover each one with salt pork or bacon.
:3. Place the pan in the oven and bake until tender, 25 to 30
minutes. A few minutes before the birds are done, remove the
salt pork so the breasts will brown.
:4. Place a slice of ham on each piece of toast, then put a quail on
each slice of ham.
From _The Heritage of Southern Cooking_ by Camille Glenn. Workman
Publishing, 1986 ISBN 0-89480-132-5 Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 05-01-95
Source from luhu.jp