Quails are very plentiful at the Cape in October and November.

They are generally cooked in a baking-pot - the old Dutch way. Cut off the wings at the first pinion, leaving the feet; pass a skewer through the pinions and wings; cover the breast with a young vine leaf and a slice of fat bacon. Bake a nice brown. Serve on buttered toast, with good gravy poured on them. Bread sauce can be served with them.

Note

In some Cape houses curried quail is considered a great delicacy.