2 quail
1 lb. butter
1 c. catsup or chili sauce
1 c. vinegar
Juice of 4 lemons
4 tsp. Worcestershire sauce
1 tsp. meat extract
Cayenne pepper
Salt

Lay birds on wire rack placed over a pit in which hardwood, oak, or charcoal has burned down to red coals. Turn constantly until they are lightly browned. Melt butter in large pan; add other ingredients. Let simmer over fire few minutes. With long-handled fork remove birds from fire; dip in sauce and return to fire. Continue this process until birds are done. Place in steamer. Pour remainder of sauce over birds. Keep hot until ready to serve, turning occasionally in sauce. Serves 2.