Ingredients Jump to Instructions ↓

  1. 8 Quail

  2. 1/2 ts Salt

  3. 1/4 ts Pepper

  4. 1/4 c Butter or margarine

  5. 1 Bouillon cube, beef/chicken

  6. 1 c Water, boiling

  7. 2 tb All-purpose flour

  8. 2 tb Water

  9. 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.


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