Eight quails are sufficient for a dish, they should be killed if
possible forty-eight hours before dressing, draw and truss them by
cutting off the wings at the first pinion, leaving the feet, and fixing
the pinion of the wing and legs with a very small skewer; cover the
breasts with vine-leaves, over which tie a thin square slice of fat
bacon, then pass a long skewer through the pinions and thighs of each,
tie them on a spit and roast them nearly twelve minutes at a convenient
distance from a sharp fire of a nice gold colour, serve with a little
gravy in the dish.