Clayton's Mode of Cooking California Quail, or Young Chickens.
Split the birds in the back, and wash, but do not let them remain in the water any time; dry with a cloth; salt and pepper well, and put in a pan with the inside up; also put in two or three slices of fresh or salt pork, and a piece of butter about the size of an egg, with three or four tablespoonfuls of water, and set the pan on the upper shelf of the range when quite hot, and commence basting frequently the moment the birds begin to harden on the top; and when slightly brown turn and serve the under side the same way, until that is also a little brown, taking care not to scorch the gravy. Having prepared a piece of buttered toast for each bird, lay the same in a hot dish, place the birds thereon, and pour the gravy over all. Birds cooked in this manner are always soft and juicy—whereas, if broiled, all the juices and gravy would have gone into the fire—and should you attempt cooking in that way, if not thoroughly, constantly basted, they are liable to burn; and if basted with butter it runs into the fire, smoking and destroying their rich natural flavor.
I have been thus particular in the directions detailed in this recipe, from the fact that many people have an idea that the quail of California are not equal to that of the Atlantic States, when, from my experience with both, which has been considerable, I find no difference in the flavor and juiciness of the birds when cooked in the way I have carefully laid down in the foregoing simple and easily understood directions.