Recipes > Meat > Quail > Larded Quail

Larded Quail


The directions for cooking and serving are the same as those for grouse, only that quails cook in fifteen minutes. All dry-meated birds are cooked in this way. The question is sometimes asked, Should ducks be larded? Larding is to give richness to a dry meat that does not have fat enough of its own; therefore, meats like goose, duck and mutton are not improved by larding.


Print recipe/article only


Miss Parloa's New Cook Book.

comments powered by Disqus