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Quails, Boned and Stuffed

Bone the birds without opening-that is, work the knife from the neck, do not split them down the back; fill them with liver forcemeat (see FORCEMEAT OF LIVER) from a forcing-bag. Truss them, wrap them in buttered paper, and bake on a buttered tin in a brisk oven. Dish them whole on a bed or border of rice. Mask them with good brown sauce flavoured with sherry, and strew some water-cress about the dish. They may also be served cold, with an aspic border, garnished with chopped gherkins, and slices of hard-boiled eggs.