6 dressed quails
Salt
Pepper
1 c. Madeira wine
1/3 c. raisins
2 whole cloves
2/3 c. cooked brown rice
Pinch ground ginger or mace
1 tbsp. melted butter
Additional soft butter
Juice of 1 orange

Wash and dry birds; sprinkle inside and outside with salt and pepper. Combine Madeira, raisins and cloves; bring to a boil. Simmer 5 minutes to reduce in volume slightly. Remove cloves; strain mixture, reserving raisins and wine. Combine raisins with rice and ginger; stir in butter. Stuff quails with mixture; truss birds and rub skin with soft butter. Blend reserved wine with orange juice; set aside. Roast quails in preheated 450 degree F. oven for 5 minutes. Reduce oven temperature to 300 degree F.; roast 25 minutes longer, basting often with wine-orange juice sauce. Arrange birds on heated platters; pour pan juices over all. Serves 6.