Quail Casserole

Place parsley, bay leaf and onion in the casserole then add quail, soup, salt and pepper or paprika.

Cover the dish and put into oven for 1 1/2 hours at 350°.

Heat 1 tablespoon butter and add 1 tablespoon flour; when light brown add sauce from the birds; when boiling, remove from heat and add sherry, mushrooms and catsup.

Pour over all the birds, return to the fire and when hot, serve in the casserole.