Truss the quail neatly. Tie the piece of fat bacon over the breast of the bird; then wrap it up in a piece of buttered paper; put it on a tin in a hot oven, and roast it from ten to fifteen minutes. For the last five minutes remove the paper and slice of bacon so that the bird may brown nicely. Keep it hot while the gravy is being made.
Pour off all fat from the tin, and dredge a little flour into it, brown this carefully, taking care it does not burn, pour in about two tablespoonfuls of water, stir it over the fire until it boils well. Season it carefully with salt and pepper. Arrange the bird on a neatly trimmed slice of hot buttered toast, and strain the gravy round.