Stewed Quails

Ingredients

• Put a little butter
• worked up with flour
• a few green onions
• put in some quails
• a glass of wine
• the same of stock
• some parsley
• more small onions
• a bay-leaf
• two or three cloves

Method

1. 1

   In a stew-pan, melt butter with flour and green onions until brown.

2. 2

   Add quails, wine, stock, parsley, small onions, bay-leaf, and cloves.

3. 3

   Stew until quails are done.

4. 4

   Garnish with cocks'-combs, artichoke bottoms, and fried bread.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 150. The excerpt below is the record exactly as published.

Stewed Quails. Put a little butter, worked up with flour, and a few green onions, into a stew-pan ; when brown, put in some quails, a glass of Avine, the same of stock, some parsley, more small onions, a bay-leaf, and two or three cloves ; stew these till the quails are sufficiently done ; garnish your dish with cocks'-combs, artichoke bottoms, fried bread, etc. 45. Quails a I'Espagiiole. Mix the juice of a lemon with some butter, salt, and pepper: pick and prepare eight quails; stuff" them well with the above mixture ; then fasten the legs to the bod}^, leaving the claws free ; truss them a good shape, and put them into the saucepan on slices of bacon, cover them with more slices, add a poele (No. 10), moisten with equal portions of Avhite wine and stock, set them on the fire for half an hour ; then take them out, drain, and untie them ; place each on a piece of fried bread the size of the quail, and serve with clear Spanish sauce, with the addition of a little glaze. 46. Quails a la Chasseur. Put the quails in a saucepan with a little butter, a bay- leaf, sweet herbs, salt, and pepper ; set them on a fierce fire and keep shaking them until they are tender, then add a dessertspoonful of flour, half a glass of white

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