Quails Wrapped in Grape Leaves

Ingredients

• quails
• a little tocino (salt pork / bacon)
• 1 slice jamón (cured ham)
• 1 sprig parsley
• manteca (lard)
• grape leaves
• twine

Instructions

1. After the quails have been prepared and cleaned, stuff the cavity of each bird with a little tocino (salt pork), a slice of jamón (cured ham), and a sprig of parsley.
2. Coat each quail thoroughly with manteca (lard).
3. Wrap each coated bird carefully in a grape leaf, then tie it securely with twine.
4. Place the wrapped quails in the oven and roast until they are cooked through.
5. When done, remove and untie the twine. Serve each quail in its own grape leaf.