Doves With Orange Glaze - cooking recipe

Ingredients

12 doves, cleaned
juice of 2 lemons
3/4 c. Worcestershire sauce
1 tsp. salt
dash of pepper
6 slices bacon, halved
1 (12 oz.) can frozen orange juice concentrate, thawed (undiluted)
6 quail, cleaned and split down back
1/4 c. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
salad oil
3 Tbsp. all-purpose flour
1 c. water
1/2 tsp. salt
hot cooked rice

Preparation

Spread quail open; pat dry with paper towels.
Combine 1/4 cup flour, 1 teaspoon salt and pepper.
Dredge quail in flour mixture. Heat 1/4-inch of oil in a skillet; place quail in skillet and brown on both sides, turning once.
Remove from skillet.
Combine 3 tablespoons flour, 1 cup water and 1/2 teaspoon salt; stir until smooth.
Blend into drippings in skillet.
Place quail in gravy and add enough water to half cover birds.
Cover; reduce heat to low and simmer 30 minutes or until tender.
Serve birds, breast side up, over hot cooked rice.
Yields 6 servings.