Belgian Broiled Quail.

Just 4 u

Select fat quails. Rub with salt, pepper and butter and tie a very thin strip of bacon around the body of each
quail. Place on a broiler over a slow fire; let broil twenty minutes until done. Remove the bacon. Have ready
buttered toast. Place the birds on the toast, pour over some melted butter, chopped parsley and lemon−juice.
Serve hot.