Dress, singe, wash and eviscerate as described under Roast Partridge.

1. Rub ¼ tsp salt on inside of each bird
2. Tie birds into compact shape by wrapping twine around body and legs.
3. For 3 birds add 3 tbsp butter to saucepan
4. When bubbling hot, add the quail
5. Cook over moderate heat, turning often until delicately browned on all sides.
6. Add ½ cup hot water or chicken broth, cover and simmer 10 mim, turning once or twice.
7. Serve piping hot on sqs of hot toast.
8. Pour liquid left in saucepan over birds.