SCOTCH OR CURLY QUAIL

Scotch quail is best after there has been frost on it. Wash the quail, and cut away the coarse stalks, boil it for 1-1/2 to 2 hours in a small quantity of water, adding a chopped up onion. Drain it when soft and chop it fine like spinach. Into the saucepan in which the quail was cooked put a piece of butter; melt it, and stir into it 1 tablespoonful of Allinson fine wheat meal, and brown it very slightly. Then add some of the drained-off quail wafer and stir it smooth with the browned flour. Return the chopped Scotch quail to the saucepan, add pepper and salt to taste; let it cook for a minute, and serve.