Georgia Quail In Gravy - cooking recipe

Ingredients

8 quail
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter or 1/4 cup margarine
1 bouillon cube, beef/chicken
1 cup water, boiling
2 tablespoons all-purpose flour
2 tablespoons water

Preparation

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.