Quail with Celery

Cut six quail in halves and cover them with water in a stewpan, adding
strips of salt pork, some finely chopped celery, salt and pepper. Cook
until done. Remove the birds and strain the liquor; add to it, two
ounces of flour rubbed into two ounces of butter, the remainder of
the head of celery grated, and two cups of milk. When it thickens pour
over the birds and serve very hot.

Quail and Onion QUARK STRUDEL (DUTCH CHEESE) facebooktwittergoogle_plusredditpinterestlinkedinmail