| 1 | First, make the fresh white grape juice. |
| 2 | Crush the cup of grapes in a pestle, then put through a sieve or vegetable mill to extract the juice, or use a potato ricer. |
| 3 | combine the salt, pepper, and thyme, crushing the thyme with your fingertips. |
| 4 | Sprinkle both sides of the birds with the seasonings. |
| 5 | Melt the butter in a large skillet over medium heat until it foams and just begins to brown. |
| 6 | Add the quail, skin-side down. |
| 7 | Sprinkle with ham, cover and cook for 3 to 4 minutes, until the skin is golden brown. |
| 8 | Turn the birds and continue cooking, covered, until the juices run clear, about 4 minutes longer. |
| 9 | Take the pan from the heat and let the quail rest, covered, for about 10 minutes. |
| 10 | Arrange the quail on a platter and sprinkle the ham from the pan over them. |
| 11 | pour the fat from the pan. |
| 12 | Add the grape juice (you can also use water, if you prefer), and bring to a boil. |
| 13 | Cook for 1 minute, scraping the browned bits from the bottom to deglaze the pan. |
| 14 | Pour over the quail and serve. |
| 15 | serves 4. |
| 16 | this southern recipe was |
