| previous | next |
Title: Fried Quail
Categories: Game Entree Poultry
Yield: 1 Batch
| Quail | ||
| 1/2 | c | Vinegar to 1 gallon water |
| Salt and pepper | ||
| Flour for dredging | ||
| Hot fat | ||
| 1 | c | ;Hot water |
Place cleaned quail in solution of cold water and vinegar, using 1/2 c. vinegar to 1 gallon water. Let stand several hours; wash through cold water several times and dry thoroughly. Season with salt and pepper and roll in flour. Fry in deep, hot fat until well browned on all sides. Add 1 c. hot water slowly, cover; simmer over low heat for 1 hour or until pan is dry. Increase heat; cook until quail is crisp.
From "Our Best Recipes" by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pg. 190. Library of Congress Catalog Number 70-140493. Posted by Cathy Harned.
| previous | next |