Six quails will be required for this entrée. Truss them
in the same way as chickens for boiling; place them in a
stew-pan sufficiently large to hold them; put in a piece of
butter, a small bunch of green onions, a little parsley, a
sprig of marjoram, a few cloves, and a leaf of mace; set
the stew-pan over the stove for ten minutes, throw in a
tablespoonful of flour, and shake it about in the pan
until mixed ; add as much good broth as will cover
the birds, and keep moving the stew-pan over the stove
until the sauce boils ; then remove it to the corner, and
throw in some parings of mushrooms, and a glass of
Madeira wine ; try the birds occasionally, and when they
are tender put them into a clean stew-pan, and should the
sauce not be thick enough reduce it a little more ; skim
off all the grease, and pass it through a tammy to the
quails ; have ready some button mushrooms and some small
forcemeat balls, throw them in and give the whole a boil
up ; dish the quails, and pour the sauce over them. For
garnish you may put between each quail a piece of bread
cut and fried, or a small pudding of forcemeat.

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