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BothOld World andNew World quail include edible species. Thecommon quail used to be much favoured inFrench cooking, but quail for the table are now more likely to be domesticatedJapanese quail. The common quail is also part ofPolish,Maltese,Italian,Mexican,Spanish,EgyptianandIndian cuisines. Quail are commonly eaten complete with the bones, since these are easily chewed and the small size of the bird makes it inconvenient to remove them.[1] Quails were domesticated inChina. China is also the largest producer of quail meat in the world.[2]
Quail that have fed onhemlock (e.g., during migration) may induceacute kidney injury due to accumulation of toxic substances from the hemlock in the meat; this problem is referred to as "coturnism".[3]
A persistent assumption holds that it is impossible to eat quail every day for a month. This has been the subject of a number of proposition bets; however, it has been achieved on several occasions.[4]
Quails were eaten back in ancient times. In the letter of Shepsi to his mother, one of the Egyptianletters to the dead, he wrote reminding her of all the good deeds he performed during her lifetime. Saying … you said to me, your son, “you shall bring me some quails that I may eat them” and I, your son, then brought you seven quails and you ate them …,[5]
A 19th-century recipe fromCalifornia forCodornices a la española (Spanish-style quail) was prepared by stuffing quails with a mixture of mushroom, green onion, parsley, butter, lemon juice and thyme. The birds were brushed withlard, bread crumbs and beaten eggs and finished in the oven. A savorypie could be made with quail,salt pork, eggs and fresh herbs.[6]
Only certain species of quail are consideredkosher. TheOrthodox Union certifiesCoturnix coturnix as kosher based upon the masorah of RabbiShlomo Zev Zweigenhaft.[7][8]
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