Quail In Ashes
|Plump quails||4 , cleaned and dressed|
|White grapes||1⁄2 Pound, seeded|
|Thin slices of fat pork||4 Large|
Rub the cavity of each quail with salt and pepper, insert 6-7 grapes and close the opening with skewers.
Brush butter over each bird, sprinkle with salt and pepper and wrap in slices of pork and grape leaves, then in 2 thicknesses of buttered paper.
Bury the quails in hot ashes of the barbecue and cook for 35-40 minutes.
As ashes cool, renew with hot ashes on all sides.