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Quails En Casserole

2 heaping tablespoonfuls (2 ozs.) butter 14 lb. preserved cherries I wineglassful port wine 1/2 pint (I cup) stock 1/4 pint (1/2 cup) red currant 1/2 orange rind jelly ½ lemon Salt and pepper to season Prepare and truss the quails. Melt the butter in an earthenware pan; when hot, put in the birds, and brown them all over.

Cover with the lid, and put into a moderate oven till ready.

Lift out the quails and keep hot. Drain the fat from the pan, add the stock, wine, and orange rind.

Simmer for ten minutes, then stir in the jelly. Put in the quails for ten minutes; season with salt, pepper, and the strained lemon juice.