Roasted Quail

1. 1

   Pick, singe, draw and wipe 6 quail.

2. 2

   Cut the head off and stuff them with stewed prunes, stewed apples or mashed and seasoned, mashed potatoes.

3. 3

   Lay a strip of bacon over each breast. Put them in a roasting pan and spread a little butter over each quail.

4. 4

   Dust with salt; let cook in oven for 18 minutes.

5. 5

   Place on toast; garnish with watercress or lettuce.

No additional tips available.