Quails Roasted.
Cover the breasts with very thin slices of bacon, or rub them well with butter; roast them before a good fire, basting them often with butter. Fifteen minutes will cook them sufficiently, if they are served very hot, although twenty minutes would be my rule, not being an epicure. Salt and pepper them. Serve on a hot dish the moment they are cooked. They are very good with a bread-sauce made as follows: