Georgia quail with gravy
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | eaches | Quail; dressed |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Butter or margarine; melted |
| 1 | each | Chicken or beef-flavored bouillon cube |
| 1 | cup | ;boiling water |
| 2 | tablespoons | All-purpose flour |
| 2 | tablespoons | ;water |
Directions
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 40 minutes or until tender. Remove quail from skillet; set aside.
Measure pan drippings; add water, if necessary, to measure 1 cup.
Combine flour and 2 tablespoons 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. Yield: 4 servings.
From Ed Michaels of Georgia in November, 1987"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-21-95