6 plump quails.
12 fine oysters.
3 table-spoonfuls butter.
Pepper and salt, and fried bread for serving.
Clean the quails and wash out very carefully with cold water in which been dissolved a little soda. Cleanse finally with pure water and wipe dry, inside and out. Place within the body of each bird a couple of oysters or one very large one, sew it up and range all, side by side, in a baking-pan. Pour a very little boiling water over them to harden the outer skin and keep in the juices, and roast, covered, about half an hour. Then uncover and baste frequently with butter while they are browning. Serve upon rounds of fried bread, laid on a hot dish. Put a spoonful of gravy upon each, and send up the rest in a boat, when you have thickened and strained it.
If you like, you may add a glass of claret and a table-spoonful of currant jelly to the gravy after the quails are taken up.
Be careful to sew up small game with fine cotton that will not tear the meat when it is drawn out.
Fricasseed Chicken à l’Italienne (Fine).
Pair of chickens.
½ pound fat salt pork, cut into strips.