Roast Quails, plain

Put into a fireproof dish with plenty of butter and cook 10 minutes in a preheated oven, 400° F., gas mark 6. Baste twice. Take them out and place a slice of bread from which you have cut the crusts under each 2 birds, baste and sprinkle all with salt and pepper. Put back in oven for a further 5 minutes. Serve just as they are, without removing the vine leaves or bacon, which will be delicious. The croûtons on which the birds sit should have absorbed all the butter and the juices.