Quails Braised.
Quails are sometimes braised in the same manner as pigeons. (See receipt.)
Snipe and Woodcock Fried.
Dress and wipe them clean. Tie the legs close to the body; skin the heads and necks, and tie the beaks under the wing; tie, also, a very thin piece of bacon around the breast of each bird, and fry in boiling lard. It only requires a few moments—say two minutes—to cook them. Season and serve them on toast. Some pierce the legs with the beak of the bird, as in the cut.