Quail, when served as a rôt, are roasted. When picked and singed, they are drawn through an opening at the back of the neck, the neckbone and crop being removed with the head, but the trail being left in, or not, as preferred. When trussed rub the breasts of the birds over with warm butter, then bard first with a slitted slice of fat bacon and next with a nice fresh vine leaf, fastening these by means of a pack thread and skewers. Roast from ten to twelve minutes, basting almost incessantly with butter, if possible. To serve, remove skewer and strings, do not remove the bacon and vineleaf, dish each quail on a croûton of fried bread, garnish with watercress salad, and send fried breadcrumbs and a nice clear gravy to table separately, if liked.