Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

30 ea quail; cleaned
1 salt and pepper
1 all-purpose flour
8 sl bacon
2 c peanut oil
1/4 c all-purpose flour
1 c ; water
2/3 c onion; minced
1 dash of garlic salt

Sprinkle quail with salt and pepper to taste; dredge in flour, and set
aside.
Fry bacon in a large skillet. Remove bacon, reserve for other uses. Add
peanut oil to drippings in skillet; heat over medium heat. Add quail; cook
10 to 12 minutes on each side or until done. Remove quail from pan; drain
on paper towels. Reserve 1/4 cup drippings in pan.
Add flour to drippings, stirring until smooth. Cook 1 minute, stirring
constantly. Gradually add water, stirring well. Add onion and cook over
medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2
teaspoon salt, 1/8 teaspoon pepper, and garlic salt.

Yield: 15 servings

Recipe in October, 1982 "Southern Living" Typos by Jeff Pruett

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