Salmi of Quail

Ingredients

• two plump quail
• two heaping tablespoonfuls of butter
• one gill of highly seasoned broth
• one gill of port or claret
• one tablespoonful of mushroom catsup
• salt and pepper to taste.

Method

1. 1

   Split quail down the back, heat butter in a chafing-dish, brown the birds on both sides, then add broth, port, mushroom catsup, and seasonings.

2. 2

   Cover and simmer until tender.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 19. The excerpt below is the record exactly as published.

SALMI OF QUAIL — Split two plump quail downn the back. Heat two heap- ing tablespoonfuls of butter in the blazer of the chafing-dish, put in the 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 tablespoonful of mushroom catsup, salt and pepper to taste,

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