Quail
Bacon
Salt
Pepper
Sugar
Mushrooms
Sherry
Onions
Sage

Directions
Parboil birds. Then pick, draw, singe and rinse them. Then wrap each bird with a slice of bacon and put them into a buttered pot to simmer with some sherry, onions, garlic and sage. Baste occasionally while they are roasting. If they are large birds, they will take about 1/2 hour to cook. When they are done, put them into a warmer for 2 minutes while you add 1 tbsp. of butter, a little fresh sherry stirring to make gravy. Serve the birds on toat witht he gravy poured over them; garnish with warm hearts of artichoke grape jelly. On the same plate, serve mushrooms as follows:

MUSHROOMS:
Slice mushrooms and onion: add sugar and saute in melted butter. Add salt and pepper and serve with quail.

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