Put the quails in a saucepan, with a little butter, a bay-leaf, sweet herbs, salt and pepper; set them on a fierce fire, and keep shaking them until they are tender, when add a dessert-spoonful of flour, half a glass of white wine, and a little stock, when this is thick, and quite hot (without boiling); take it from the fire. and serve.
Mix the juice of a lemon with some butter, salt, and pepper; pick, and prepare eight quails, stuff them well with the above mixture; then fasten the legs to the body, leaving the claws free; truss them a good shape, and put them into a saucepan on slices of bacon, cover them also with slices, add a gravy, moistened with equal portions of white wine and stock; set them on the fire for half an hour; then take them out, drain and untie the birds, place each on a piece of fried bread the size of the quail, and serve with a clear Spanish sauce, with the addition of a little glaze.
Make a raised crust in the usual way, spread over the bottom of it some farce cuite mixed with the livers of the quails, pounded, and some sweet herbs; take eight quails, take out the thigh bones, and half dress them in a little butter and sweet herbs; when cold, stuff each with some of the above-mentioned farce, arrange them in the pie, fill up the intestines and the centre with the remainder of the farce, season it well, lay slices of bacon over the quails; wet the edges of the paste with water, cover the pie with a very thin crust; do it over with egg, and decorate it according to fancy. Put it into the oven to bake, an hour and a quarter will suffice. When done, raise the top carefully, remove the bacon, take off all the fat, pour in some good gravy, and serve.
Truss the birds, and stuff them with beef-suet and sweet herbs, both shred very small, seasoned with salt, pepper, and nutmeg; fasten them to a spit, and put them to the fire; baste with salt and water when they first begin to get warm; then dredge them with flour, and baste with butter. Put an anchovy, two or three shallots, and the juice of a Seville orange into a little rich gravy; set it on the fire, shake it about, and when the anchovy is dissolved, serve it with the quails. Garnish the dish with fried bread crumbs. These birds are sometimes roasted, wrapped first in a slice of bacon, and then in a vine-leaf. They should be kept at a moderate distance from the fire.
Put a little butter worked up with flour, and a few green onions into a stewpan; when brown, put in some quails, a glass of wine, the same of stock, paisley, some more small onions, a bay-leaf, and two or three cloves; stew these till the quails are sufficiently done. Garnish your dish with cock's-combs, artichoke bottoms, fried bread, etc.