Quails

—a quail, like a prairie-bird, is old when it has a white bill and bluish legs; when young, the bill is of a rather dark-gray color, and the legs are yellowish. Quails are just the contrary of pheasants; the more fresh they are when cooked, the better. To prepare—when cleaned and prepared as directed for poultry, cut off the end of the claws, and then truss it as a chicken, sprinkle salt and pepper on the breast. Cut thin slices of fat salt pork, somewhat square, and of a proper size to cover the breast of the bird, but not the back. Tie it to the bird with two pieces of twine, then roast or bake. Another way to prepare them—when cleaned, prepared, and trussed as above, envelop the bird with grape-vine leaves, then in thin slices of salt-pork, and roast or bake them. They may also be enveloped in buttered paper, after being prepared, instead of salt pork or grape-vine leaves, or instead of both, but only to roast them; if baked, the buttered paper is placed over the birds.