Stuff the quail. Put 1 tablespoonful of butter in a large stew−pan; add some thin slices of bacon. Let get very
hot. Lay in the birds; sprinkle with salt and pepper; add 1 small onion and 1 carrot chopped fine. Cover and let
brown a few minutes, then add 1 cup of hot water. Let stew slowly until tender. Thicken the sauce with flour
mixed with milk; add some chopped parsley; let boil up and serve hot.
