Quail with Gravy

Name: Quail with Gravy
Yield: 8
Ingredients: 8 quails, cleaned; 10 cups of water; .5 kg of beef; 1 tomato; 1 onion; .5 cup of parsley (aipão); 1 garlic clove; .5 cup of carrot; 4 green scallions, chopped; to taste salt; .5 cup of dried mushrooms; 4 slices of bacon; 8 sage leaves; 8 marjoram leaves; 8 thyme leaves; 2 soup spoons of butter

1
8 quails, cleaned
2
10 cups of water
3
.5 kg of beef
4
1 tomato
5
1 onion
6
.5 cup of parsley (aipão)
7
1 garlic clove
8
.5 cup of carrot
9
4 green scallions, chopped
10
to taste salt
11
.5 cup of dried mushrooms
12
4 slices of bacon
13
8 sage leaves
14
8 marjoram leaves
15
8 thyme leaves
16
2 soup spoons of butter

Ingredients

1
8 quails, cleaned
2
10 cups of water
3
.5 kg of beef
4
1 tomato
5
1 onion
6
.5 cup of parsley (aipão)
7
1 garlic clove
8
.5 cup of carrot
9
4 green scallions, chopped
10
to taste salt
11
.5 cup of dried mushrooms
12
4 slices of bacon
13
8 sage leaves
14
8 marjoram leaves
15
8 thyme leaves
16
2 soup spoons of butter

Directions

1
Place water in a pot with beef, tomato, onion, parsley, garlic clove, carrot, green scallion, and salt
2
Bring to a boil
3
When boiling, reduce heat, cover, and cook for 2 hours
4
Remove from heat and strain through a sieve
5
Reserve vegetables
6
Season quails with salt
7
In each quail, place half of a bacon slice, one sage leaf, one marjoram leaf, and one thyme leaf
8
Fry quickly in hot butter until browned
9
Add to pot in small amounts the broth
10
Let simmer slowly, adding more broth as needed, until quails are cooked and tender
11
Remove quails from pot
12
Sieve reserved vegetables and add them to the remaining broth to thicken it
13
Add chopped dried mushrooms
14
Bring broth to a boil and reduce slightly
15
Return quails to pot to reheat
16
Serve with gravy and accompany with polenta
17
Makes 8 servings.