8 quail
Salt and pepper
1/2 c. cubed bacon
6 tbsp. flour
2 scallions and tops, minced
2 1/2 c. canned chicken broth
Pinch of thyme
1/2 bay leaf
1 tbsp. chopped parsley
1 tbsp. minced celery leaves

Saute bacon until brown and remove from skillet. Put lightly peppered and salted quail in drippings and when browned remove and add flour to brown, then onions and stir a minute. Add all other ingredients and return bacon and quail to gravy, cover and simmer 20-30 minutes turning occasionally until done. Add more chicken broth if needed. Serve with wild rice, whole hominy or grits, snap beans or field peas, biscuits or corn bread and fried tomatoes.