Clean and split quail. Salt and pepper birds and simmer in butter in frying pan until tender. Add cream and sprinkle oregano over birds, and continue to cook until done. Garnish with bread crumbs. Yields: 4-6 servings.

Quail recipes courtesy of N.C. State University

Rinse birds in cold water; pat dry. Rub inside and out with garlic and salt. Stuff birds with celery tops, onions and parsley sprigs, and place on rack in roasting pan. Grate lemon rind and add to large jar. Squeeze juice from lemon and add to jar. Add oil, onion juice, Tabasco sauce and thyme to jar. Seal jar tightly and shake well. Brush some of the lemon sauce over the birds. Cover roaster and bake at 375°F for 40 minutes, basting with lemon sauce every 10 minutes.

David Miller
Harriman, NY