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Quails with Green Peas

Singe, draw and truss the quails as for boiling, place them in a stewpan with a piece of butter, and fry till they are nicely browned; then put in one-half pound of streaky bacon, blanched and cut into squares, one and one-half pints of green peas, one onion, a bunch of parsley, salt, and a sufficient quantity of broth to cook them in. Place the lid on the stewpan and let the contents simmer by the side of the fire for fifteen minutes. When cooked drain the quails and cut off the strings. Remove the parsley and onion from the peas, stir a piece of kneaded flour and butter in with them, turn the peas onto a hot dish, put the quails round on the peas, with the legs toward the center, brush them over with melted glaze, and serve.