Singe the quail, already cleaned and wash and dry the birds. Chop the salami with 70g of cleaned onions, 2 cloves of garlic and leaves of a single sprig of rosemary and sage leaves.

Put the chopped ingredients in a small bowl and blend in a heaped tablespoon of breadcrumbs, the grated Parmigiano Reggiano, egg, a bit of salt and a generous dash of freshly ground black pepper. Mix well and use the mixture to stuff the quail.

Tie the birds with kitchen string and arrange them in a buttered pan after cutting a medium sized onion, a small carrot and a stalk of celery into small pieces and arranging them on the bottom of the pan. Smear the remaining butter on the surface of the quail.

Roast the birds in a 200 °C/390F oven for about 40 minutes. When the quail are about half cooked, baste with half a cup of vinegar and spoon over the cooking juices. Turn the birds so that they brown on all sides. When the quail have cooked, untie them and place them on a heated serving dish. Cover the dish with foil and place it at the mouth of the heated oven with the door open. Put the pan over a high heat and add the boiling stock to the cooking juices along with a tablespoon of corn starch dissolved in 2 or 3 tablespoons of cold water and a dash of Worcestershire sauce.

Boil the mixture until the liquid thickens slightly. Pour a bit of the sauce on the quail and the remainder in a heated bowl. Serve immediately.