We somewhat impulsively picked up several brace of quail at Saturday’s market, and despite Steve’s suggestion that the birds be breaded, then deep-fried in lard (bolstered by his friend Chef Bill, who also recommended biscuits and cream gravy), Michelle decided to go another route. Searching her cookbooks for something different (and hopefully much less kitchen-messing than a deep-frying session), she decided she wanted to stuff the quail, which would mean the first step was deboning the little birds. She watched […]

Categories: Cooking, Figs, Food, Meats, Old cookbooks, Quail, Recipes