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See Also: Main Dishes
Roast Quail with Grapes
Preheat oven to 500 degrees. Sprinkle quail with salt and pepper. Tie a piece of salt pork over the breast of each quail. Place the quail breast side up in a shallow roasting pan. Add the onion, celery and parsley to the pan. Roast quail 10 minutes. Reduce heat to 350 degrees. Add 1/2 cup chicken broth to the pan. Roast about 10-15 minutes longer or until quail is tender, basting about every 5 minutes. Remove quail from pan. Remove salt pork from quail. Skim fat from drippings in pan. Place the roasting pan over a top flame. Add balance of chicken broth, tomato juice, juniper berries and enough gravy coloring to make liquid a rich brown. bring to a boil. Dissolve arrowroot or flour in 1/4 cup cold water, mixing until no lumps remain. Slowly add arrowroot solution to the gravy while stirring constantly. Simmer 5 minutes over low flame. Strain gravy into a saucepan. Add grapes to gravy, bring to a boil. Add cognac. Add salt and pepper to taste. Place each quail on a piece of toast. Pour sauce over on serving plates or platter.
Recipe created 2002-11-02.