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Nutmeg and Saffron

A tablespoonful of Tomato Sauce.

Two ounces of Butter.

Cooked Rice (a tablespoonful to each quail).

One gill of White Stock.

Put the quails into a stewpan with the butter, and let them cook gently; then add a little chopped onion, the cooked rice, salt, pepper, nutmeg, a little saffron, the tomato sauce and stock. Let this all cook gently together for about half an hour. Dish the quails up on the rice, and serve very hot.

Carré d'Agneau, froid à la Bohémienne. (Cold Neck of Lamb.) Ingredients.

A neck of Lamb.