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Quails En Casserole

The French casserole as used here, which is about the shape of a rose jar with ears for handles and a cover, is of earthenware and finished inside with a deep red glaze. In use they ensure slow, even cooking and are usually sent to the table just as they come from the oven.

Singe, draw and prepare as many quail as needed. For half dozen cut six ounces of fat salt pork very fine, put in the casserole and place at the side of the fire until the fat is partly melted. Arrange on it the quail which have been wiped, salt, pepper and a half teaspoonful of butter placed inside each one, then trussed; cover and place in a moderate oven for one hour and a quarter. の