Monday, June 29, 2009
SCOTCH OR CURLY QUAIL
Scotch quail is best after there has been frost on it. Wash the quail, and cut away the coarse stalks, boil it for 1-1/2 to 2 hours in a small quantity of water, adding a chopped up onion. Drain it when soft and chop it fine like spinach. Into the saucepan in which the quail was cooked put a piece of butter; melt it, and stir into it 1 tablespoonful of Allinson fine wheat meal, and brown it very slightly. Then add some of the drained-off quail wafer and stir it smooth with the browned flour. Return the chopped Scotch quail to the saucepan, add pepper and salt to taste; let it cook for a minute, and serve.
Labels:
browned flour,
chopped up onion,
fine wheat meal,
melt it,
pepper and salt,
piece of butter,
quail was cooked,
Scotch or curly quail,
Scotch quail,
spinach,
vegetarian recipes,
wash the quail
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