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Broiled Quails with Bacon

Singe, draw and wipe well half a dozen fine fat quails, split them through the back without separating the parts, and break the two leg-bones. Place them on a dish, season with a pinch of salt, one-half pinch of pepper and one tablespoonful of sweet oil, mixing them in well, and place them on a moderate fire to broil for six minutes on both sides. Arrange six pieces of toast on a hot dish, place the quails on top, pour over one gill of maitre d'hotel butter, decorating with six slices of broiled bacon, and serve.