Braised Quails

Ingredients

• 6 quails
• 1 carrot, and 1 onion, sliced
• 1 onion, sliced
• 1 ounce of butter
• parsley
• thyme
• a bayleaf
• 3 sliced green peppers
• 1 pint of tomato sauce
• a glass of sherry
• 3 tablespoonfuls of mushroom ketchup or sauce

Method

1. 1

   Pick, clean, and split 6 quails.

2. 2

   Roast them for 4 minutes, then put them in a casserole with 1 carrot, and 1 onion, sliced, 1 ounce of butter, parsley, thyme, a bayleaf, and 3 sliced green peppers, freed from seeds.

3. 3

   Stir for 5 minutes, then add, over the fire, 1 pint of tomato sauce, 1 glass of sherry, and 3 tablespoonfuls of mushroom ketchup or sauce.

4. 4

   Cover and cook for 10 minutes more in the oven, then serve in the casserole.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 31. The excerpt below is the record exactly as published.

BRAISED QUAILS. (Maison d'or, Paris.) Pick, clean, and split 6 quails. Roast them for 4 minutes, then put th6m in a casserole with i carrot, and i onion, sliced, i ounce of butter, parsley, thyme, a bayleaf, and 3 sliced green peppers, freed from seeds. Stir for 5 minutes, then add, over the fire, i pint of tomato sauce, ^ 83 With a Saucepan over the Sea glass of sherry, and 3 tablespoonfuls of mushroom ketchup or sauce. Cover and cook for 10 min- utes more in the oven, then serve in the casserole. KIDNEY STEW. (Baden-Baden.) Soak, parboil, and slice a fine calf's kidney. Fry it in 2 ounces' of butter or dripping, adding salt, pepper, and 2 tablespoonfuls each of chopped truffles and mushrooms, and i tablespoonful of sherry, also parsley. Cook for 10 minutes more, serve with a border of fritters made according to recipe given elsewhere. LAMB CHOPS. (Monte Carlo.) Trim 8 thinly cut chops from the leg, add some parsley, mace, a piece of butter, and sufficient milk to cover and simmer, in a closed pan, for i hour. Drain the chops, dip each in bread-crumbs and yolk of egg, and fry in butter. Thicken the milk with flour and butter, yolk of an egg, and flavor- ing of lemon juice, pepper, and salt, strain it over the chops, which can be arranged in a circle round green peas or fresh beans. MUTTON CUTLETS. (Prague.) Cut up a neck of mutton, and boil the cutlets in sufficient stock to cover, with an onion, a car- 84 With a Saucepan over the Sea rot, and some herbs for ^ hour. Drain them, make a sauce of i spoonful each of flour and butter, I cup of boiling milk, salt, pepper, ^ cup of grated horseradish, the juice of ^ a lemon, and yolk of i egg. Pour this around the chops, dust them with some bread-crumbs, and brown in a hot oven. Serve with spinach or potatoes. VEAL CUTLETS. (Vienna.) Slice, pare, and flatten 2 pounds of veal, add salt, pepper, and dip them in egg and bread- crumbs. Fry them in bacon fat, and arrange on a dish with ^ a teaspoonful of capers on each, and a garnish of anchovies, sliced lemon, and parsley. Serve with potato salad. SAUER-BRATEN. (Germany.) Steep a good-sized piece of beef in vinegar for 2 days. Drain it, lard it with bacon, dust it with mixed spices ground fine, salt, and pepper, and brown it in melted butter* or dripping. Add then 2 carrots, and 2 onions sliced, a bayleaf, parsley, thyme, and sweet marjoram, also the rind of a lemon, and i pint of boiling water. Simmer, covered, for 3 hours. Take out the meat, skim 3S With a Saucepan over the Sea the gravy, add vinegar to taste, thicken it with a little flour, then strain, and pour over the meat Serve with sauer-kraut. SPANISH OLIO. (OUa Podrida.) Clean, parboil, and cut up a fine fat rabbit, add 12 oysters, 2 cups of consomme, a little mace, salt, pepper, some parsley, thyme, and a bayleaf. Cook, covered, until tender, about i hour in an earthen pot or bowl. Strain the gravy, add }( pound of butter, i tablespoonful of flour, an anchovy minced fine, a tablespoonful of wine or Worcestershire sauce, and pour over the rabbit. Serve with a pint of mixed cooked vegetables, in the same dish, onions, beans, green peppers, carrots, cabbage, etc. LITTLE MUTTON TURNOVERS. (Turkey.) Chop I pound of cold mutton, add salt, pepper, cinnamon, and i chopped onion to a pound of meat. Cook with i ounce of butter

Cook this with the app: pantry check, scaling, and the assistant.