Select six fine, fat, tender Quail. Pick, singe, clean and wipe them well. Butter the inside of each Quail nicely and sprinkle lightly within with salt and pepper. Rub lightly on the outside with butter, then truss the Bird and bind the body round with a thin strip of bacon. Put a tablespoonful of butter in a roasting pan and set the Birds in the pan. Cook in the oven from twenty to thirty minutes, according to size. Have ready the buttered toast. Place on a hot dish, lay a Bird on each slice of toast. Add a little butter to the gravy in which the Quails have been roasted, a tablespoonful of water and the juice of a lemon. Let this cook for three or four minutes and strain. Set on the stove for two minutes longer and pour over the breast of the Birds so that it will soak into the bread. Garnish the dish nicely with parsley and sliced lemon or sliced lemon and water cress, and send to the table hot. When served with a garnish of water cress the dish is called Cailles aux Cressons.