Quails
Origin: Cape Town, South Africa
Source: Hildagonda J. Duckitt, 1891
Ingredients
- quails
- 1 young vine leaf
- 1 slice fat bacon
- buttered toast
- good gravy
- bread sauce
Instructions
- Cut off the wings at the first pinion, leaving the feet.
- Pass a skewer through the pinions and wings.
- Cover the breast with a young vine leaf and a slice of fat bacon.
- Bake in a baking-pot until a nice brown.
- Serve on buttered toast with good gravy poured over them.
- Bread sauce can be served with them if desired.