Wipe quail with damp cloth. Salt and pepper inside and out. Rub generously with butter. Brown in very hot oven (450 to 500 degrees) for 15 minutes; reduce heat to 350 degrees, add a little chicken broth, and steam 20 to 25 minutes. Quail is a dry bird, so baste with butter and broth. Steaming process keeps them moist and helps retain the distinctive flavor. Try placing a half slice of bacon over the breast and putting a few raisins, which have been plumped in hot water, inside each bird. Quail is a great delicacy and nothing should be done to destroy the flavor.