| 1 | Sprinkle quail with salt and pepper. |
| 2 | Brown quail on both sides in butter in a large skillet over medium heat. |
| 3 | Dissolve bouillon cube in boiling water; add to skillet. |
| 4 | Cover, reduce heat and simmer for 40 minutes or until tender. |
| 5 | Remove quail from skillet and set aside. |
| 6 | Measure pan drippings; add water, if necessary to measure one cup. |
| 7 | Combine flour and 2 tbsp water; gradually add pan drippings. |
| 8 | Cook over low heat, stirring constantly, until thickened and bubbly. |
| 9 | Return quail to skillet; heat thoroughly. |
| 10 | Remove quail to a serving platter, and serve with gravy. |
| 11 | (hugg`s note:immoral to not have biscuits with gravy). |
| 12 | Works with snipe, doves, teal breasts, rails or rabbit |
