This is an excerpt from my cookbook, The Family Petree Cookbook, Stories of Food and Fun Spanning 50 years.





It might've been one of Dad's last hunting expeditions. We were living in Newton then. When Daddy got home, he took his bucket of birds to the back porch and left them there - out in the open for any person, animal or thing to discover. Well our cat, Kitty Puss, found those birds before they even had a chance to get cold. Within minutes of his discovery, bird feathers littered our yard, and carcasses were strewn everywhere. We were horrified! Maybe that's why we haven't had Braised Partridge lately.





Braised Quail

6 small quail

2 tablespoons butter

1/2 cup chicken stock or wine

1/4 cup flour

Salt

Pepper

In a large skillet, melt butter and add the birds. Saute until lightly browned. Remove the birds from the pan. Add the flour and stir until blended. Add chicken stock. Cook and stir until smooth. Add the birds back to the pan. Add salt and pepper to taste. Cover and simmer for an additional 15-20 minutes.


Serves 3


The following recipe pares nicely with the Quail and gravy

Baked Rice

1 cup rice

1/2 cup butter (1 stick)

1 can beef consomme

1 can french onion soup

Combine all ingredients in a baking dish. Bake uncovered for 45-50 minutes at 350.