Yield: 6 Servings
- 6 Quail; cleaned Salt to taste Black pepper to taste
- 5 tb Butter
- 3 tb Flour; all-purpose
- 2 1/2 c Chicken broth; boiling
- 1 ts Worcestershire sauce
Juice from 1/2 a lemon Preheat the oven to 325 degrees. Sprinkle each quail inside and out with salt and pepper. Heat the butter in a skillet preferably of black cast iron and when it is quite hot add the quail. Brown the birds on all sides turning occasionally to brown evenly about 5 minutes. Transfer the quail to a platter. Sprinkle the fat in the skillet with flour. Cook stirring until the flour takes on a hazelnut color. Add the broth stirring rapidly with a wire whisk until the sauce is thickened and smooth. Add the Worcestershire sauce and lemon juice. Return the quail to the skillet and turn them in the sauce. Cover with a tight-fitting lid. Place in the oven and bake 45 minutes or longer or until the quail are thoroughly tender.