Roast Quails

Draw and truss these in the manner directed for pheasants; cut some thin square layers of fat bacon, just large enough to cover a quail, spread a vine-leaf over each of these, cut it to their size, and then tie them neatly on the breasts of the quails. Run an iron skewer through the quails, fasten this on to a spit, and roast them before a brisk fire for about a quarter of an hour; then dish them up with watercresses round them; glaze the layers of bacon; pour some gravy under the quails, and serve.