Ingredients

8 quail
Salt
Pepper
Oil
Lemon juice
4 C. blueberries
Sugar
Butter
Bay leaves

Cooking Instructions

Season quail with salt and pepper inside and out. Rub generously with oil and lemon juice mixed in equal parts, inside and out. Stuff quail with blueberries, add 1/2 teaspoon sugar after filling cavity. Hold cavity closed at rear by skewers or sew with cotton thread. Wrap each quail loosely in aluminum foil which must be folded well to keep in juices. Add 1 tablespoon butter and bay leaves before closing. Roast, breast down, at 425 degrees for 1 hour. Save juice and pour over hot platter. Serves 4.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)