Proceed as with the grouse, but cover the ham or pork with a sheet
of white paper, having secured the slices of meat with pack thread.
Stitch the papers on, and keep them well basted with butter and water,
that they may not burn. Roast three quarters of an hour, if the fire
is good. Remove the papers and meat before sending to table, and brown
quickly. This is the nicest way of cooking quails.