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Quail, Roasted, on Canapes

Pick, singe, cut the legs and heads off six nice fat quail; draw and wipe well; arrange a thin slice of lard on the breasts of each bird. Sprinkle half teaspoon salt over them, evenly divided. Lay them on a small roasting pan. Set the pan in a brisk oven and roast for fifteen minutes. Dress them on six canapes, decorate with a little watercress around the dish and serve.