Dress quail, clean and wash thoroughly.
Rub inside and out with salt and pepper, lard with soft butter.
If stuffed, truss or sew.
Wrap each bird in strip of bacon.
If broiled the bird may be cooked whole, wrapped in back, or split down back and flattened out with bacon across breast.
Put 1 or more tablespoons of butter in baking pan and set birds in.
Add dot of extra butter to peak of breast.
Roast or broil in 350-degree oven, according to size of bird.
A partridge, roasted, will require from 30 to 35 minutes; broiled, 20 to 30 minutes.
Quail, roasted, 25 to 30 minutes; broiled, from 20 to 30 minutes.
When tender, remove birds to hot buttered toast.
Add 2 tablespoons of butter to the pan drippings, the sherry or lemon juice, and let simmer for several minutes.
Pour over the quail and toast.