Quail with Celery

Ingredients

• six quail
• strips of salt pork
• salt
• pepper
• two ounces of flour
• two ounces of butter
• the remainder of the head of celery
• two cups of milk

Method

1. 1

   Cut quail in halves, cover with water, and add salt pork, celery, salt, and pepper.

2. 2

   Cook until done, remove birds, strain liquor, and add flour, butter, grated celery, and milk to the liquor.

3. 3

   When thickened, pour over birds and serve hot.

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 10. The excerpt below is the record exactly as published.

Quail with Celery Cut six quail in halves and cover them with water in a stewpan, adding strips of salt pork, some finely chopped celery, salt and pepper. Cook until done. Remove the birds and strain the liquor; add to it, two ounces of flour rubbed into two ounces of butter, the remainder of the head of celery grated, and two cups of milk

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