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Roast Quails (Clean and remove the head)

Clean and remove the head and neck; truss as a fowl; rub them over with a little butter and tie a vine leaf over the breast of each bird, and put a piece of fat bacon over the leaf; fasten this with a long skewer and arrange several birds on the same skewer. They will take from fifteen to twenty minutes to roast. When cooked remove the bacon and vine leaf, and dish each bird up on a square slice of buttered toast; put watercress round, and hand fried breadcrumbs and good brown gravy. Quails are in season from March to July.

Ortolans. These are cooked and served in the same manner as quails.