Salmi of Quail
From Council cook book, 1908
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Council cook book (1908), page 23. The excerpt below is the record exactly as published.
Salmi of Quail. Split two plump quail down the back. Heat two heaping tablespoons of butter in the spider, put in the Best in the World. Have held the Market 128 Years CHICKEN AND GAME 73 birds and brown on one side, turn and brown on the other ; then add one gill of highly seasoned broth, one gill of port or claret, one tablespoon mushroom catsup, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.