Quail Pies

Ingredients

• a dozen quail
• a half-pound can of mushrooms
• one-quarter pint of oyster liquor
• one-quarter cup of cream or milk
• three tablespoonfuls of browned flour
• three tablespoonfuls of butter
• a thin slice of breakfast bacon
• two stalks of celery
• a well-beaten egg
• a slice of lemon
• a sprig of parsley
• three mushrooms
• two oysters
• short pie crust

Method

1. 1

   Pick, clean, wash, and dry the quail.

2. 2

   Steam in a double boiler for 25 minutes.

3. 3

   Make gravy with mushroom liquor, oyster liquor, cream, browned flour, butter, bacon, celery, salt, and cayenne.

4. 4

   Boil and strain, then add a beaten egg.

5. 5

   Line dishes with pie crust, place a quail in each with lemon, parsley, mushrooms, and oysters.

6. 6

   Pour in gravy and bake for 10-15 minutes.

7. 7

   Serve hot.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 39. The excerpt below is the record exactly as published.

QUAIL PIES. Pick, clean, wash and dry the birds, place in a double boiler and steam for twenty-five minutes over a brisk fire; while the quail are steaming make the gravy as follows : Take the liquor in a half-pound can of mush- rooms, one-quarter pint of oyster liquor, one-quarter cup of cream or milk, thicken with three tablespoonfuls of browned flour rubbed with three tablespoonfuls of butter; put in a thin slice of breakfast bacon, two stalks of celery cut fine, salt and cayenne to taste ; boil all together about fifteen minutes and strain; then add a well-beaten egg. Have a dozen individual stone China dishes lined with short pie crust, lay a bird in each dish with a slice of lemon, a sprig of parsley, three mushrooms and two oytters

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