Quails with Watercress from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
When the birds are picked and singed, draw them by making an opening at the back of the neck and removing the head with the neckbone and crop, the trail may be removed or not as preferred; truss th...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Chef's knife
- Butcher's twine
- Oven
- Roasting pan
Ingredients
- breast
- fat bacon
- butter
- bacon
- warm butter
- watercress salad
- browned breadcrumbs
- fried bread
- watercress
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Ortolans from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Quails à la Monte Carlo from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Chaudfroid of Quails à la Princesse from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Roast Pheasants with Cress from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Roast Pheasants with Cress from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Roast Chicken with Watercress from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Quail à la Gastronome from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Cutlets of Quails à la Chaponay from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com