Quail a la Pastora

Without removing the feathers, join the quails, cut off their heads and legs. wash them well and gut them from the back, taking great care to remove any food that may have remained in the crop.

salt to pass it outside, and inside: salt, pepper and vinegar. then wrap each quail in a mud cake, and put them over a strong fire, removing when the surface of the mud turns white.

when removed, break the mud in half. all the feathers will stick to the mud, and the tasty quail will be steamed. serve right away.