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

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