|Butter||1⁄3 Cup (5.33 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Parsley||1⁄4 Cup (4 tbs), chopped|
Clean and wash quail.
Season inside of quail with salt & pepper, then roll in flour.
Using butter in skillet, brown on all sides.
Add water & mushrooms, cover, and simmer for 15 minutes.
Add parsley, cover, and let simmer for 10 minutes more.
Quail should be tender.