1 apricot basting sauce, *
36 oz quail, 6 birds
6 each bacon slices
Directions
* See Sowest 2 for Apricot Basting Sauce Recipe. Prepare Apricot
Basting Sauce; set aside. Heat oven to 400 degrees F. Wrap each
quail in 1 slice of bacon. Place, breast side up, at least 1-inch
apart, on rack in a shallow roasting pan. Roast uncovered for 30
minutes. Brush generously with Apricot Basting Sauce. Roast until
done, about 15 to 20 minutes longer. Heat remaining sauce to serve
with quail.
Servings: 4 servings
Apricot Basted Quail Recipe brought to you by Recipe Ideas
Categories: Fruit; Poultry; Wild Game
The History of Recipes
Food historians have found proof that recipes existed back into the far past, in truth as far into history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe found, according to historians is a series of ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Later on, in Roman times 25BC a man called Apicius created a number of documents which described recipes cooked by wealthy Romans. He recounts how the meals were split into appetizers, entrees and dessert, something we still use today. Aspicius also describes how the ancient Romans made use of many aromatic flavors, including some that we all recognise such as basil, rue and parsley. As our culinary historical trip moves on a few more years we have two interesting recipe books dating from the fourteenth century - one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the indian food that is familiar to us all today, but rather descriptions of the types of meals prepared by the cooks of the rich people of the period. In the fifteenth century, knights returning from the crusades brought us many new spices and herbs from the East, including coriander, basil and rosemary. The introduction of these new herbs and spices led to an outbreak in recipe publications, most of which are now in academic collections. By the arrival of the 1900s, cooking publications were starting to become popular mostly due to increased literacy, people having increased free time and having more money. |
We hope you enjoy this Apricot Basted Quail recipe.
