These birds are cooked with the trail left in them. Pick, singe, remove the crops and truss them and prepare them for cooking in the same manner as the quails in the last recipe, and allow eight to ten minutes roasting before a brisk fire. A fresh bayleaf may, if liked, be substituted for the vineleaf as used with the quails. Complete the service the same as for quails.
They should be basted continually with butter during the whole time of roasting.