| Ingredients:
6 quail
6 lg. oysters
Strips of bacon
Salt & pepper
Flour
Butter or other fat
Direction:
Dress, clean and stuff each bird with one large oyster. Truss, season and dredge with flour. Cover breast and legs with strips of bacon. Bake as directed for larded grouse, allowing 15 to 20 minutes of cooping. Serve with hot spiced crabapples. Serves 6.
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