Belgian Broiled Quail.

Ingredients and Instructions

Select fat quails. Rub with salt, pepper and butter and tie a very thin strip of bacon around the body of each

quail. Place on a broiler over a slow fire; let broil twenty minutes until done. Remove the bacon. Have ready

buttered toast. Place the birds on the toast, pour over some melted butter, chopped parsley and lemon−juice.

Serve hot.