4 quail
Salt
1/3 c. salad oil
1 carrot, finely chopped
1 sm. onion, minced
1 tbsp. minced green pepper
3/4 c. sliced fresh or canned mushrooms
2 tbsp. flour
2 c. stock or 4 bouillon cubes dissolved in 2 c. boiling water
1/3 c. white wine

Rub the whole birds lightly with salt, then brown in oil (or in part oil and part butter). Remove to heated casserole. In the same oil, saute carrot, onion, green pepper, and mushrooms slowly about 5 minutes. Blend in flour, then gradually stir in heated stock. Season to taste with salt; pour this sauce and wine over quail. Cover and bake at 350 degrees for about 1 hour or until birds are tender. Serves 4.