How much for how many?

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	Poussin, Squab and Quail

Poussin Undrawn weight: about 500g Drawn weight: 400-450g Cost: 95p-£1.25 Yield: one main-course portion 200-250g, detached from the carcass Quality points: poussins reared slowly may be eight to 10 weeks old. Intensively reared birds may be half that age, have very little taste and a softer texture and the legs can be bowed ### Squab Undrawn with heads on: 450g-600g. Specially reared squab are larger than poussins Drawn weight: 375-500g Cost: £3.50-£5 Yield: one main-course portion, two portions on a menu gastronomique or as a starter Quality points: birds that are wax-dipped and plucked have a better finish than scalded birds. Undamaged skin is preferable. Rounded breasts over the wishbone indicate a higher meat yield ### Quail Undrawn weight: about 250g, though older hens, suitable for braising, may be heavier Drawn weight: 200g Cost: 125p Yield: one starter or one main, boned and stuffed Quality points: Dry-plucked or wax-plucked birds with plump breasts and undamaged skin cook better. Photo © Sam Bailey