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 Pick,
draw, and singe
the birds. Wipe
carefully,
inside and out.
Then bind each
bird with a
slice of bacon.
Put birds into a
buttered pan and
baste
occasionally
while they are
roasting. If
they are large
birds, they will
require about
1/2 hour to
cook. when they
are done, put
them into a
warmer for 2
minutes while
you add 1 tbsp.
of butter, a
little hot
water, and the
juice of 1/2
lemon to the fat
in the pan,
stirring to make
gravy. Serve the
birds on toast
with the gravy
poured over
them; garnish
with a wedge of
lemon or currant
or grape jelly.
On the same
plate, serve
mushrooms as
follows:
MUSHROOMS:
Peel fresh
mushrooms and
cut the stems
free. Put them
in a dish with
enough melted
butter to make
them all
thoroughly
shiny. Add salt
and pepper
rather
generously. Let
sit 1 hour and
then broil on a
grill in time to
serve hot with
quail.
 
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