Recipes / Father's wild-game notebook
Father's Family Recipe · Historical Notebook · Printable
Roast Quail
Ingredients
- Quail
- Butter, as needed for rubbing over the bird
- ¼ cup water
- 3 tablespoons butter, to fill the bird
- ¼ teaspoon marjoram
Notebook directions
- Salt the bird and fill with 3 tablespoons butter.
- Mix flour with enough additional butter to coat the outside of the bird, then rub onto the bird.
- Cook at 275°F for 4 hours, basting with a mixture of the other ingredients.
Family and transcription notes
Family clarification: The 3 tablespoons butter go inside the bird in step 1. The additional butter and flour used on the outside were not measured; use enough to coat the bird, consistent with the family's traditional hands-on cooking method. The creator has eaten quail. This is a historical family recipe, not a validated roasting time or doneness method.
These notes document an older family practice. They do not provide complete modern guidance for safe sourcing, species identification, processing, internal temperature, or storage. Use appropriate current food-safety methods for any actual preparation.