Canned Quail In Sherry Recipe
Ingredients
| Quail | 6 , dressed | |
| Salt pork | 1/2 Cup (16 tbs), chopped | |
| Carrot | 1 Small, finely chopped | |
| Onion | 1 , chopped | |
| Celery | 1/4 Cup (16 tbs), finley chopped | |
| Sherry | ||
| Peppercorns | 6 | |
| Salt | 1/2 Teaspoon | |
Directions
Wipe the quail thoroughly.
Place the salt pork, carrot, onion and celery in a heavy kettle or Dutch oven.
Arrange the quail over the vegetable mixture and add just enough sherry to cover.
Add the peppercorns and salt and bring to a boil.
Cover.
Bake at 375 degrees for 35 minutes.
Pack 2 quail in each of 3 quart jars.
Strain the cooking liquid and pour over the quail to cover, leaving 1 inch head space.
Fit the jars with lids and process at 10 pounds pressure for 1 hour and 15 minutes.
Place the salt pork, carrot, onion and celery in a heavy kettle or Dutch oven.
Arrange the quail over the vegetable mixture and add just enough sherry to cover.
Add the peppercorns and salt and bring to a boil.
Cover.
Bake at 375 degrees for 35 minutes.
Pack 2 quail in each of 3 quart jars.
Strain the cooking liquid and pour over the quail to cover, leaving 1 inch head space.
Fit the jars with lids and process at 10 pounds pressure for 1 hour and 15 minutes.
Chef
