Georgia

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

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.