Quick-roasting quail makes a delicious meal any night of the week. This recipe from the Marksman in London adds succulent braised turnips, wilted lettuce and a sweet-savory broth made with dry cider.
from WSJ.com: Lifestyle https://ift.tt/2GVv69Y
https://ift.tt/eA8V8J February 28, 2019 at 01:01PM
from WSJ.com: Lifestyle https://ift.tt/2GVv69Y
https://ift.tt/eA8V8J February 28, 2019 at 01:01PM
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