Quail With Currant Jelly Sauce
|Quail||48 Ounce (Eight 6 Ounce Pieces)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Finely shredded orange peel||1⁄2 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Currant jelly||1⁄3 Cup (5.33 tbs)|
|Ground ginger||1⁄8 Teaspoon|
|Lemon juice||2 Teaspoon|
Tie legs of each quail together; twist wings under back.
In skillet brown quail in butter.
Season with salt and pepper.
Add chicken broth to skillet.
Cover and simmer till birds are tender, 25 to 30 minutes.
Meanwhile, in small saucepan combine orange peel, orange juice, jelly, and ginger.
Heat till jelly melts, stirring occasionally.
Blend lemon juice into cornstarch; stir into jelly mixture.
Cook and stir till thickened and bubbly; cook 1 to 2 minutes longer.
Season to taste.
Remove quail to warm platter.
Spoon some of the sauce over; pass the remaining sauce.