Quail In Cream Sauce - cooking recipe

Ingredients

3 quail, halved
1 tsp. salt
1/2 tsp. pepper
1 small onion, whole
2 celery stalk tops with leaves
1 c. water

Preparation

Put birds in Dutch oven or pressure cooker.
Add salt, pepper, onion, celery and water.
Simmer 1 1/2 to 2 hours or until tender or pressure cook 20 minutes at 15 pounds.
Remove birds from liquid and cool.
Break meat into small pieces.
Stir into Cream Sauce (following) and heat.
Serve at once over toast.