(Picayune's Creole Cook Book)

6 fine quail. The juice of 1 lemon. 2 tablespoonsfuls of butter. 6 slices of buttered toast. 1 tablespoonful of water. 12 grape leaves. Green grape jelly.

Butter the inside of the singed, cleaned, and wiped quail and sprinkle lightly with salt and pepper, rub lightly on the outside with butter, then truss and wrap the birds in fresh grape leaves; set on the rack in a baking pan, put the butter in the pan and roast the birds from twenty to thirty minutes. Have ready the slices of buttered toast, add the butter, water, and lemon juice to the gravy in the pan, let cook three or four minutes, strain and set on the fire two minutes longer, then pour over the breasts of the birds. "The grape leaves impart a very peculiar and grateful flavor to the quail." Serve the jelly with the quail.