Roasted small birds (menus oiseauz)

Menus oiseauz R. 45 - Roasted small birds
Roasted small birds, such as larks, quail, thrush and others. Plucked dry without water then remove the gizzards and the viscera, then boil them a little (var: sear on a clear flame), and mount them on a spit with their heads and feet, sideways and not lengthwise.
No.	Quantity	Qantity	Item
10		whole	quail
10		rashers	bacon
10		whole	bay leaves
			salt to taste
Method
Parboil the quail, mount on a spit with the bacon rashers and bay leaves in between each bird. Spit roast until done.