Take six quail, nicely picked and cleaned; truss them ; put a small piece of butter rolled in flour and a little pepper and salt inside of each bird, and put them in a stew-pan with a little water; cover them closely, so that none of the steam escapes; let them stew gently for an hour, then take them out and make a rich gravy of the liquid they were stewed in, and send them to table with bits of toast placed round the dish.

To Truss A Quail

A quail mast be plucked, singed and drawn; then the wings cut off at the first pinion, leaving the feet, and a skewer passed through the pinions and the wings. Other fowl can in be trussed in the same way.