4 to 6 quail
Enough flour to coat
3 tbsp. flour
1/2 tsp. salt
Crisco oil

Take whole quail, cut down backbone so it will lay flat in skillet. Season with salt and pepper, coat with flour. Put these in skillet of hot oil, enough to cover bottom of skillet good. Brown quail, turning once. Then add flour and 1/2 teaspoon salt add water enough to make gravy to half cover the birds, cook until tender to fork prick (serves hot).