Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Quail; cleaned 3 tb Flour; all-purpose
Salt to taste 2 1/2 c Chicken broth; boiling
Black pepper to taste 1 ts Worcestershire sauce
5 tb Butter Juice from 1/2 a lemon

Preheat the oven to 325 degrees.

Sprinkle each quail inside and out with salt and pepper.

Heat the butter in a skillet, preferably of black cast iron, and
when it is quite hot, add the quail. Brown the birds on all sides,
turning occasionally to brown evenly, about 5 minutes.

Transfer the quail to a platter. Sprinkle the fat in the skillet
with flour. Cook, stirring, until the flour takes on a hazelnut color.
Add the broth, stirring rapidly with a wire whisk until the sauce
is thickened and smooth. Add the Worcestershire sauce and lemon
juice. Return the quail to the skillet and turn them in the sauce.
Cover with a tight-fitting lid. Place in the oven and bake 45 minutes
or longer, or until the quail are thoroughly tender.
** Christmas Memories with Recipes **
edited by Maron L. Waxman
1st edition // 1988
Posted by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 11-06-95

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