Clean, truss, and stuff the birds. Loosen the joints with a penknife,
but do not separate them. Parboil them for ten minutes, while you
prepare a puff-paste. Line a deep dish with this; put in the bottom
some shreds of salt pork or ham; next, a layer of hard-boiled eggs,
buttered and peppered; then the birds, sprinkled with pepper and
minced parsley. Squeeze some lemon-juice upon them, and lay upon the
breasts pieces of butter rolled in flour. Cover with slices of egg,
then with shred ham; pour in some of the gravy in which the quails were
parboiled, and put on the lid, leaving a hole in the middle. Bake over
an hour.