The following recipe was
transcribed ver batim from
The Home Comfort Range Cook Book
Take eight quail; pick, singe, draw, slit down the back,
crack the main bones, flatten slightly, season with salt and pepper, baste with
sweet oil, and broil over a bright charcoal fire.; dish it up on eight small
pieces of dry toast, surround with water cress and quartered lemon, pour a
melted maitre d' hotel sauce over, and serve.