Categories: Meats 
      Yield: 1 servings 
  
      8    Quail 
    1/2 ts Salt 
    1/4 ts Pepper 
    1/4 c  Butter or margarine 
      1    Bouillon cube, beef/chicken 
      1 c  Water, boiling 
      2 tb All-purpose flour 
      2 tb Water 
  
  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. (Hugg`s Note:Immoral to not have 
  biscuits with gravy). Works with snipe, doves, teal breasts, rails or 
  rabbit.