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Quails, Salmi Of

Truss the quails as for roasting, and put a small roll of bacon inside each. Put two ounces of butter in a frying-pan, and when it melts put the quails in and let them colour nicely. Next, turn them into a stewpan, cover with a rich gravy, and stew until tender; take them out, thicken and colour the gravy; add half a wine-glassful of Madeira, the pounded livers of the birds, a table-spoonful of chutney, a dash of tarragon vinegar, and a few finely-minced mushrooms. Heat the birds up in this sauce, and serve with chicken salad.