Quail

Our cook Malissa used to cook quail in this manner.

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
1 tablespoon shortening
1 1/2 cups boiling water
1 tablespoon flour
1 cup water

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.

Mildred Evans Warren
The Art of Southern Cooking
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