The 1901 Cookbook Archive
No. 1123 — Quail Braised in Wine Sauce
English historical translation of Molokhovets recipe No. 1123 from the 1901 Russian cookbook, retaining original methods and measures.
Grease the bottom of a saucepan with one spoonful of butter. Line with ¼ Russian pound of thinly sliced pork fat and ½ Russian pound of sliced veal.
Add a little chopped parsley, one shredded onion, salt, a small glass of white or red wine and one glass of broth.
Lay cleaned quail on top, cover and simmer evenly until cooked.
Remove the birds, skim the fat from the sauce, strain and pour it over them.
Quail may also be served with rice cooked in water with butter and mixed with Parmesan.
Original source: Read Russian recipe No. 1123. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.