Roast quail with country ham from hsc
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | eaches | Quail; ready to cook |
| Salt & freshly ground black pepper; to taste | ||
| 16 | slices | Salt pork or bacon |
| 8 | slices | Toast |
| 8 | slices | (Thin) baked country ham |
| Watercress sprigs; for 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
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