Quail On Toast
Split the bird down the back; clean nicely, wash well, and wipe very dry, salt and pepper them and dredge with flour; pound down the breast bone so as it will lie flat, place in a buttered pan closely covered, with a little hot water, and roast until nearly done; then heat some butter in a spider and fry each piece a nice brown Have the toast well buttered, and laid upon a platter. Place a quail upon each piece of toast. Thicken the sauce and pour over the quails.