4 quail
1/4 tsp. caraway seeds (optional)
1 can cream of celery soup
1/2 c. chopped onion
Salt and pepper
Flour to dredge
1/4 c. bacon drippings
1/2 c. milk

Sprinkle quail inside and out with salt and pepper, dredge in flour. Heat bacon fat in skillet. Add quail and brown on all sides. Add milk, soup, onion and caraway seeds. Bring to simmer. Cover and simmer gently over low heat, 20 to 25 minutes or until tender, basting frequently with sauce in pan. Remove quail to serving dish and serve sauce in side dish. (Recipe suitable for dove and young squirrels also.)