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Ron Brind Posts: 19041 Joined: 26th Oct 2003 Location: England | quotePosted at 15:48 on 28th June 2011 Well I'm eating them raw right now, always have done! |
Sk Lawson Posts: 4014 Joined: 7th Oct 2010 Location: USA | quotePosted at 16:50 on 28th June 2011 Well, wine is "thee" thing today...you can make anything into wine and it's acceptable...maybe even your dirty socks! |
Sk Lawson Posts: 4014 Joined: 7th Oct 2010 Location: USA | quotePosted at 17:01 on 28th June 2011 I have an receipe using quail with fresh grapes, maybe she could substitute the grapes for gooseberries instead?... OK,,goosegogs. Here,,it says...Make a paste of the following: quail livers, chopped bacon, some bread crumbs soaked in cognac. Fill each bird with 2 tablespoons of this mixture, wrap each in an vine leaf soaked beforehand in cognac, add an covering of bacon. Cook in butter (1 Tablespoon per bird) in hot oven, 400 degrees, for about 10 minutes...then add a dozen grapes for each bird in the baking dish. Add 2 ozs. of brandy and cover the pan, turn heat to 375 degres and bake another 5 or 6 mintues. Take the quails out and remove the bacon wrappings. Put quails in an serving dish with the grapes and brandy in which they were cooked in and serve hot. |
Ron Brind Posts: 19041 Joined: 26th Oct 2003 Location: England | quotePosted at 13:49 on 29th June 2011 Interesting recipe Shirley but I don't think it would work very well because the goosegogs are pretty sharp, even when an amount of sugar/sweetner is added. Kinda like the sound of the Brandy bit! lol |
Barbara Shoemaker Posts: 1764 Joined: 4th Jan 2008 Location: USA | quotePosted at 15:47 on 30th June 2011 On 24th June 2011 18:48, Ruth Gregory wrote: One of my favorite episodes, Ruth! LOL! The only thing Hyacinth was allowed to bid on at the auction was the Dowager Lady Ursula's homemade gooseberry wine. Turned out to be a right powerful scrumpy! I think of this any time I hear the word gooseberry.
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