6 quail whole (soak in 2 c. milk 24 hours in refrigerator)
1/4 tsp. pepper
2 c. Crisco or cooking fat, approximately
3/4 c. flour
1/2 c. instant mashed potatoes
1/2 tsp. salt

Mix flour, instant mashed potatoes, salt, and pepper. Roll quail in flour mixture. Brown in deep fat on all sides. Place in foil lined roasting pan, seal foil and bake at 325 degrees for 30-45 minutes. Serve quail on your favorite rice recipe. If you use the new instant rice, add four chicken bouillon cubes and diced red and green sweet peppers to add a good flavor and restive appearance. Pour off all but 1/4 cup cooking fat (in skillet where you browned the quail) add 2 tablespoons flour mixture and milk used for soaking quail, salt, and pepper to taste. This gravy is delicious over rice.