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Quail on Toast

The following recipe was transcribed ver batim from 

The Home Comfort Range Cook Book

Circa 1900

Take eight quail; pick, singe, draw, slit down the back, crack the main bones, flatten slightly, season with salt and pepper, baste with sweet oil, and broil over a bright charcoal fire.; dish it up on eight small pieces of dry toast, surround with water cress and quartered lemon, pour a melted maitre d' hotel sauce over, and serve.

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