section contains a selection of traditional recipes for quail. All
recipes, unless noted otherwise, are genuine Kentucky and Southern recipes
over 100 years old. They would have been familiar to the early residents
of Old Louisville
quail in ice water and steam over boiling water until tender. Dredge with flour,
put on bits of butter liberally, add pepper and salt, put inside of oven and
cook until a chestnut brown. Thicken gravy with green grape jelly, garnish with
parsley. Any kind of fowl may be cooked in same manner.
Quail a la New Orleans.
as many quails as there are to be covers. Dry them and put the liver inside
again with 1 heaping teaspoon of butter and salt to taste. Wrap each bird in 2
thin slices of salt pork; tuck a
leaf of sage under the wing. Wrap each bird in well buttered thick
white paper. Roast half an hour in hot wood ashes. Remove the
paper, serve with gravy and add to it 1 wine glass of Sauterne wine.
Serve with French peas.
The Kentucky Receipt Book, 1903
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