Mrs. Rankin's Quail

Ingredients

• 6 quail
• 1 cupful cream
• 1 teaspoonful salt
• water
• % cupful butter
• flour

Method

1. 1

   Dress the birds and leave whole.

2. 2

   Salt well and let stand.

3. 3

   Roll the quail in flour and place in hot butter, adding water and covering tightly.

4. 4

   Cook slowly for about 2 hours, turning occasionally.

5. 5

   When tender and golden brown, add cream, simmer for 5 minutes, and serve.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 68. The excerpt below is the record exactly as published.

Mrs. Rankin's Quail 6 quail 1 cupful cream 1 teaspoonful salt water % cupful butter flour

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