Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 ea Quail; dressed -bouillon cube
1/2 ts Salt 1 c ;boiling water
1/4 ts Pepper 2 tb All-purpose flour
1/4 c Butter or margarine; melted 2 tb ;water
1 ea Chicken or beef-flavored

Sprinkle quail with salt and pepper. Brown quail on both sides in
butter in a large skillet over medium heat. Dissolve bouillon cube in
boiling water; add to skillet. Cover, reduce heat, and simmer 40
minutes or until tender. Remove quail from skillet; set aside.
Measure pan drippings; add water, if necessary, to measure 1 cup.
Combine flour and 2 tablespoons water; gradually add pan drippings.
Cook over low heat, stirring constantly, until thickened and bubbly.
Return quail to skillet; heat thoroughly. Remove quail to a serving
platter, and serve with gravy. Yield: 4 servings.

From Ed Michaels of Georgia in November, 1987 "Southern Living" Typos
by Jeff Pruett
Submitted By JEFF PRUETT On 10-21-95

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