Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Quail
1/2 ts Salt
1/4 ts Pepper
1/4 c Butter or margarine
1 Bouillon cube, beef/chicken
1 c Water, boiling
2 tb All-purpose flour
2 tb Water

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 for 40
minutes or until tender. Remove quail from skillet and set aside.
Measure pan drippings; add water, if necessary to measure one cup.
Combine flour and 2 Tbsp 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. (Hugg`s Note:Immoral to not have
biscuits with gravy). Works with snipe, doves, teal breasts, rails or
rabbit.

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