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Quail

2 plump quail 2 tablespoons butter 1/2 cup seasoned broth 1/2 cup currant jelly 1 teaspoon onion Salt and pepper Celery salt 1 tablespoon mushroom catsup Split the birds open down the back. Put the butter in the chafing dish and brown slightly; put in the birds and cook about ten minutes, turning once. When nicely browned add the broth, jelly, catsup, onion juice and other seasonings.