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From: The Thorough Good Cook

Poultry: 44. 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 wine, 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.

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