Quail Recipe

Dredge birds in flour, salt, and pepper. Put 1/4 cup butter and shortening in skillet over low heat. Heat without scorching. Add birds and brown quickly to seal in juices. Turn often. Now lower temperature and add 1 l/2 cups water to birds and simmer until tender. Cook covered. Add more water if needed and when birds are tender and water gone, place breast side down in 4 tablespoons butter and brown over low heat. Remove birds and make gravy. For this stir in 1 tablespoon flour in butter dripping. Add 1 cup water and stir until thick.