Curried Quails and Sweet Potatoes

Ingredients

• six quails
• a large onion
• two tablespoonfuls of curry powder
• one tablespoonful of brown sugar
• two tablespoonfuls of vinegar
• a cupful of cream
• two tablespoonfuls of tomato pulp

Method

1. 1

   Stuff quails with a mixture of breadcrumbs, mushrooms, chicken livers, and bacon.

2. 2

   Place in a pot with sliced onion.

3. 3

   Mix curry powder, brown sugar, vinegar, and apples, place on top.

4. 4

   Simmer for 2 hours without adding water.

5. 5

   Finish with cream and tomato pulp.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 16. The excerpt below is the record exactly as published.

Curried Quails and Sweet Potatoes.) Cut off the wings of six quails at the first pinion, remove the breast bone, and stuff with bread crumbs, chopped mushrooms, two minced chicken livers, and one ounce fat bacon, season with aromatic spices, and bind together with an egg. Put them in a pot, and on the top of them a large onion very finely sliced. Make a paste of two tablespoonfuls of curry powder, one tablespoonful of brown sugar, two tablespoonfuls of !3 BANQUETS OF THE NATIONS vinegar, mix well, first adding three sliced apples : place the mixture on the top of the sliced onions. Shut the pot very closely, and simmer very slowly for an hour. Then stir all well together, and simmer gently for another hour. No water or other liquid is to be used when cooking. When finished, add a cupful of cream, and two tablespoonfuls of tomato pulp

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