Quail Southern Style
|Fat/Salad oil||2 Tablespoon|
|Light cream/Top milk||3⁄4 Cup (12 tbs)|
Wash drawn and cleaned quails, and split each down the back into two pieces.
Dust with the flour which has been combined with the salt and pepper.
Heat the fat in a covered skillet and brown the quails in it on all sides.
Pour on the cream.
Cover and cook over low heat for 25 min.or until quail is tender.
Thicken the gravy if desired.
Serve with hot biscuits.