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