Quail

Ingredients

• Two plump quails
• Two tablespoonfuls butter
• One gill highly seasoned broth
• One gill port or claret
• One teaspoonful onion vinegar
• Celery
• Salt
• White pepper
• One tablespoonful mushroom catsup

Method

1. 1

   Cut the birds open down the back.

2. 2

   Heat butter in the chafing dish until browned.

3. 3

   Add birds, cover, and cook for 5 minutes.

4. 4

   Turn and cook for another 5 minutes.

5. 5

   Add broth, port, catsup, and vinegar; season and serve.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 143. The excerpt below is the record exactly as published.

QUAIL (Blazer). Two plump quails. Two tablespoonfuls butter. One gill highly sea- soned broth. One gill port or claret. One teaspoonful onion vinegar. Celery. Salt. White pepper. One tablespoonful mushroom catsup

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