Forget, also, for a time, your favorite ways of cooking quails in
order that you may pronounce judgment on this manner of preparing
them: Have half a dozen of them drawn and singed for roasting. Chop up
the livers, double the quantity of chicken liver and as much minced
fat salt pork as liver; add chopped parsley, salt, cayenne, three or
four drops of onion juice, a tablespoonful of very fine bread-crumbs,
and one beaten egg. Mix these ingredients all well together and fill
the quails with it; roast them in a rather moderate oven for twenty
minutes, basting occasionally with melted butter. Dress the quails on
a hot dish, squeeze a few drops of lemon juice into the pan in which
they were roasted, adding a little melted butter, and pour this sauce
over the birds.