• 1 fresh quail, plucked, gutted, washed and sprinkled with salt and ground black pepper
• 5 straight-bulbed spring onions, crushed and stuffed into the bird (tie the bird

Put the butter in a cast-iron pot and put the pot on the fire. When the butter is hot, put in the bird. Turn it from side to side until it is nicely golden all over. Then add enough pig’s-bone broth or other clear soup to cover the bird. Put in the quarters of cabbage, cover the pot and leave it until the broth has largely evaporated and the bird and cabbage are well cooked. Th