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Quails, Roast

Draw the birds or not, according to taste. Truss them firmly, and tie over the breasts a vine-leaf covered with a slice of fat bacon. Roast before a clear fire, and baste well. When done enough brush the bacon over with glaze, and serve the birds on a hot dish; garnish with water-cress. Pour good brown gravy round but not over the quails. If the birds are not drawn before being roasted they should be served on a slice of toast, which has been placed in the pan under them to catch the trails. Time to roast the quails, fifteen to twenty minutes. Probable cost, when plentiful, 1s. each. Sufficient, two for a dish.