FRIED QUAILS

Pick and clean, cut in the middle of back, fry in butter to a nice brown, salt and pepper; now put in an earthen or porcelain lined dish, one tablespoonful of nice butter and the same of flour; stir on a slow fire until butter is dissolved, then pour in slowly two-thirds glass of water and the same quantity of wine, salt and pepper; put in your birds that are nicely fried, simmer slowly one-quarter of an hour; toast some thin slices of bread (one toast to each bird) ; put in the dish you wish to serve, laying the birds on top ; pour the gravy over all ; serve very hot-