From:
The Thorough Good Cook
Poultry: 44. Stewed Quails
Put a little
butter, worked up with
flour, and a few
green onions, into a
stew-
pan; when brown, put in some
quails, a glass of
wine, the same of
stock, some
parsley, more small
onions, a
bay-leaf, and two or three
cloves; stew these till the quails are sufficiently done; garnish your dish with cocks-combs,
artichoke bottoms, fried bread, etc.