Stuff the quail. Put 1 tablespoonful of butter in a large stew-pan; add some thin slices of bacon. Let get very hot. Lay in the birds; sprinkle with salt and pepper; add 1 small onion and 1 carrot chopped fine. Cover and let brown a few minutes, then add 1 cup of hot water. Let stew slowly until tender. Thicken the Sauce with flour mixed with milk; add some chopped parsley; let boil up and serve hot.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)