Quail

Ingredients

• 2 plimip quail
• 1 teaspoon onion
• 2 tablespoons butter
• 1/4 cup seasoned broth
• 1/2 cup currant jelly
• 1 tablespoon mushroom catsup
• Salt and pepper
• Celery salt

Method

1. 1

   Split the birds open down the back.

2. 2

   Put the butter in the chafing dish and brown slightly; put in the birds and cook about ten minutes, turning once.

3. 3

   When nicely browned, add the broth, jelly, catsup, onion juice and other seasonings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 175. The excerpt below is the record exactly as published.

QUAIL 2 plimip quail 1 teaspoon onion 2 tablespoons butter Salt and pepper J4 cup seasoned broth Celery salt V2 cup cunant jelly 1 tablespoon mushroom catsup

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