Serves 6

Ready in 30-60 minutes

 

Ingredients:

 

6 quail, cleaned and dressed

1/2 cup flour. or as needed

1/2 teaspoon salt

1/8 teaspoon black pepper

1/4 cup butter plus

4 tablespoons butter

1 tablespoon shortening

1 1/2 cup boiling water

1 tablespoon flour

1 cup water

 

Directions:

Dredge birds in flour, salt, and pepper. Put 1/4 cup butter and shortening in skillet over low heat. Heat without scorching. Add birds and brown quickly to seal in juices. Turn often. Now lower temperature and add 1 l/2 cups water to birds and simmer until tender. Cook covered. Add more water if needed and when birds are tender and water gone, place breast side down in 4 tablespoons butter and brown over low heat. Remove birds and make gravy. For this stir in 1 tablespoon flour in butter dripping. Add 1 cup water and stir until thick.

 

 

 

Serves 6

Ready in 1-2 hours

 

Ingredients:

 

6 quail, split down back

salt

6 tablespoons butter or margarine

paprika

1/2 pound fresh mushrooms

1 can (16 oz. size) artichoke hearts, drained

2 tablespoons flour

2/3 cup chicken stock

4 tablespoons cream sherry

 

Directions:

Sprinkle birds with salt. Melt 4 tbsp butter in large skillet. Place quail skin side down in skillet and brown on both sides. Place quail in deep casserole and sprinkle with paprika. Place artichokes between quail. Add 2 more tbsp butter to skillet and saute whole musrooms. Add flour to mushrooms. Stir and add chicken stock gradually. Cook for four minutes and add cream sherry. Salt and pepper gravy to taste and then pour over quail. Bake for one hour covered at 350 degrees

 

 

 

Serves 6

Ready in 1-2 hours

 

Ingredients:

 

6 quail.

6 tablespoons of butter.

3 tablespoons of flour.

2 cups of chicken broth.

½ cup of sherry.

Salt and black pepper, to taste.

Rice, cooked, to serve with

 

Directions:

In a heavy skillet, brown quail in the butter.

Remove to baking dish.

Add the flour to skillet and stir thoroughly.

Gradually add the broth, sherry, salt and black pepper. Blend and pour over the quail.

Cover the baking dish and bake at 325°F (160°C) for 1 hour and 15 minutes.

Serve with rice.

 

 

 

Serves 6-8

Ready in 2-3 hours

 

Ingredients:

 

8 quail.

Salt and black pepper.

1 stick of butter or margarine.

1 ½ cups of flour.

1 cup of water

 

Directions:

Season each quail with salt and pepper.

Put in paper sack with flour and toss to coat.

Butter the bottom of an iron skillet or Dutch oven, then place the quail in the skillet.

Pour melted butter (or margarine) over the quail, making sure it covers each one.

Pour water in the bottom of the skillet and place lid on top.

Cook at 300°F (150°C) for about 2 hours 30 minutes, adding more water if needed.

Use water drippings to make gravy.