Stuffed quails in a Roman pot

Ingredients for 2 servings:

• 2 quail(s), ready to cook
• 250 g minced meat, mixed
• 2 slices of toast or white bread, from the day before
• 1 egg(s)
• 1 tsp mustard
• 1 onion(s)
• ½ cup vegetable broth
• 4 slices of bacon
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

First, prepare the minced meat filling. Soak the toast in water, peel and finely chop the onion. Mix the minced meat with the diced onion, mustard, egg, and toast. Finally, season well with salt and pepper. Of course, there are no limits to the minced meat preparation; you can mix it together to your liking. In the meantime, soak the earthenware pot in cold water for about 15 minutes. Then wash the quails thoroughly inside and out and season with salt. In addition to the salt, I also like to add some herbs and spices. Then stuff the quails with the minced meat mixture and place them in the soaked earthenware pot. Place two slices of bacon on each of the quails to prevent the little birds from drying out. Pour in 0.5 cups of broth. Then close the earthenware pot and place it in a cold oven. Cook at 180°C (350°F) for 85 minutes, basting with broth occasionally. About 15 minutes before the end of the cooking time, remove the lid and push the ham aside slightly so the quail can get a nice browning. Serve with red cabbage, green beans, or mixed vegetables, fries, dumplings, or potatoes, or hunter’s sauce or the light mixed vegetable sauce.