Take six quails, cut the claws off, and truss them with the legs inside. Cut eight pieces of bacon rolled up like corks, blanch them to draw out any salt, and fry them till they are of a light brown; take them out and put in the quails, which must be stewed till they begin to be of a light brown, then remove them. Make a thickening with flour and butter, and put it into a good gill of VEAL stock; add a bouquet garni, some small onions and mushrooms. Skim the Sauce well, and[Pg 60] strain it over the quails, then dish the bacon, mushrooms, and small onions, and send up hot.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)