Baked Quail with Mushrooms

• 1/3 c All-purpose flour
• 1 ts Salt
• 1/2 ts Pepper
• 6 Quail; cleaned
• 2 tb Butter
• 1/2 lb Fresh mushrooms; sliced
• 1/2 c Butter
• 1/4 c Plus 1 tbsp all-purpose flour
• 2 c Chicken broth
• 1/2 c Sherry
• Hot cooked rice

Combine 1/3 cup flour, salt, and pepper. Dredge quail in flour mixture, and set aside.
Melt 2 tablespoons butter in a large skillet; add mushrooms, and sauté 4 minutes. Remove mushrooms from skillet; set aside. Melt 1/2 cup butter in skillet; brown quail on both sides. Remove quail to a 1-1/2 quart casserole. Add 1/4 cup plus 1 tablespoon flour to drippings in skillet; cook 1 minute, stirring constantly. Gradually add chicken broth and sherry; cook over medium heat, stirring constantly, until gravy is thickened and bubbly. Stir in mushrooms. Pour mushroom gravy over quail. Cover and bake at 350 degrees F for 1 hour.

Serve over rice. Yield: 6 servings.

Becsinalt Fogolyleves (Quail Soup)

• 3 Quail
• 1 tb Butter, unsalted
• 1 tb Lard
• 2 Carrots; sliced
• 1 sm Onions; sliced
• 1 c Peas; shelled
• 4 Mushroom caps; sliced Boletus if possible
• 2 tb Flour, all-purpose
• 1 ts Parsley, flat; chopped
• 1 pn Salt
• 6 c Stock, meat
• 1/4 c Sour cream

Clean quail and cut into serving pieces. Melt butter and lard in soup pot. Brown quail very rapidly for a few minutes; then add vegetables, mushrooms and 1/2 cup water.
Cook slowly, uncovered, until water almost disappears. By this time, quail should be quite done. Add flour, parsley and salt; stir well. Add meat stock; bring to a boil. Cook over very low heat for a few more minutes.

Just before serving, mix in the sour cream. Serve liver dumplings or marrow dumpling in the soup.

Brunch Quails

• 4 Quails
• Salt and pepper
• Flour
• 1/4 c Butter
• 1/2 c Water
• 6 Mushrooms; sliced
• 2 tb Parsley; chopped
• 4 sl Toast; buttered, or trenchers (see Note)

Sprinkle quails inside and out with salt, pepper, and flour. Melt butter in a skillet; add quails and brown on all sides. Add water and mushrooms. Cover and cook over low heat 10 minutes. Add parsley, cover, and cook 10 minutes longer, or until tender. Serve on buttered toast or trenchers with mushroom sauce from pan. Applesauce is a good accompaniment.

Note: To make trenchers, cut Italian bread into 2-inch-thick slices, or cut large rolls into halves, selecting bread or rolls slightly larger in size than a quail. Scoop center from each to make a cup to hold the bird. Butter and toast lightly.

Brunswick Stew with Quail

• 8 Quail* -- dressed & split
• 3 Squirrels -- dressed & quartered
• Flour
• 6 tb Butter
• 1 c Chopped Scallions
• 4 md Potatoes -- thinly sliced
• 2 c Lima Beans
• 3 c Okra -- sliced across
• 1 c Canned Tomatoes
• 1 Bay Leaf
• 2 tb Chopped Parsley
• 1 1/2 ts Salt
• 2 c Fresh Corn Kernels -- **see note
  * May substitute 1/2 chicken. **Add corn during last 10 minutes.

Flour the quail and squirrels lightly and brown them in butter; place in a large pot and cover with water. Simmer for 1 1/2 hours. Then add the rest of the ingredients, except the corn, and enough water to again cover. Simmer until the vegetables are tender, stirring often to prevent sticking to the bottom. Add the corn and simmer 10 minutes more. Serve in a flat soup plate.

Country Style Quail

• 30 Quail breasts
• 1 lb Bacon
• 1 md Onion, thinly sliced
• 3 Egg yolks
• 2 c Half and half
  
• 1 ts Sweet Hungarian paprika
  
• Salt and pepper
  

In a large skillet, cook bacon until crisp. Drain on paper towels. Place sliced onion and quail in the skillet and brown in the bacon fat. Salt and pepper the birds. Remove birds and onions from skillet and place in a warm oven (150-200F). Pour off all but 3 tablespoons of bacon fat. Mix the egg yolks and the half and half. Add mixture to the bacon fat in the skillet and cook over low heat just to thicken, stirring constantly. Do not boil. Stir in paprika and serve sauce with quail and fried potatoes.

Fried Quail

• 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.

Joe Mahma Quail

• 20 Quail breasts
  
• Italian dressing
  
• Shake'n Bake for chicken
  
• Lemon pepper
  

Soak quail in Italian dressing for 20 minutes. Coat each bird with Shake'n Bake and place on cookie sheet. Sprinkle with lemon pepper. Bake 350F for 40 minutes.