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Split the quails down the back, and flatten them. Put them into a stew-pan with sweet-oil, salt, pepper, and a leaf or two of laurel. Cover them with thin slices of bacon or ham, and let them stew slowly on hot coals. When nearly done, take them out, strew over them grated breadcrumbs, and broil them on a gridiron.

Put into the stew-pan a little warm water, and scrape down whatever adheres to the sides; skim it, and let it come to a boil. Pour this gravy into the dish in which you serve up the quails, and lay the bacon round it.

Scald and pick your plovers, but do not draw them. Lard them, and lay slices of toasted bread in the dripping-pan to receive what falls from the birds while roasting. Serve them up with the toast under them.

Woodcocks and snipes are roasted in the same manner.