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
Academics have traced the existence of recipes back into the far past, in fact as far back as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, generally, these old records were just primitive hieroglyphic instructions for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to academics are some ancient tablets in Sumerian describing the making 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 drank it feel `wonderful`. Later on, in The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts describing recipes enjoyed by the Romans. In his publication, he recounts how the roman meals were divided into appetizers, main course and dessert, something that is very familiar to us today. Aspicius also recounts how the ancient Romans made use of many different spices, including some that we all recognise such as thyme, fennel and asafoetida. During the following few hundred years, the powerful families of the West competed with each other to serve the best banquets, and because of this the best cooks and their collection of recipes were greatly in demand. Even so, it was during the nineteenth century that fine cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and writing down recipes for their fellow cooks to enjoy. The arrival of television brought us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Apricot Basted Quail recipe.
