Recipe: Quails and Green Peas

Cook the quails in a stewpan with a slice of VEAL and a slice of HAM, carrots, onions, and a bouquet garni; cover with rashers of bacon and buttered paper; place hot coals on the lid, and, when done, dish up the quails with green peas in the centre which have been cooked in butter.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)