| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Game |
4 |
Servings |
INGREDIENTS
| 1 |
|
Stick butter or margarine |
| 8 |
|
Quail |
|
|
Salt |
|
|
Pepper |
| 1 1/2 |
c |
Flour |
| 1 |
c |
Water |
INSTRUCTIONS
Salt & pepper each quail. Put in paper sack with flour & toss to coat.
Butter bottom of iron skillet or Dutch oven & place quail in skillet. Pour
melted butter over quail, making sure it covers each one. Pour water in
bottom of skillet & put lid on top. Cook at 300 for 2 hours or longer. Add
more water if needed. Use water drippings to make gravy.
JEWELL GRIFFIN
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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