SMOTHERED QUAIL

      Title: SMOTHERED QUAIL
  Categories: Xmas, Holidays, Poultry
       Yield: 6 Servings
  
       6    Quail; cleaned
            Salt to taste
            Black pepper to taste
       5 tb Butter
       3 tb Flour; all-purpose
   2 1/2 c  Chicken broth; boiling
       1 ts Worcestershire sauce
            Juice from 1/2 a lemon
  
   Preheat the oven to 325 degrees.
   
   Sprinkle each quail inside and out with salt and pepper.
   
   Heat the butter in a skillet, preferably of black cast iron, and when
   it is quite hot, add the quail. Brown the birds on all sides, turning
   occasionally to brown evenly, about 5 minutes.
   
   Transfer the quail to a platter. Sprinkle the fat in the skillet with
   flour. Cook, stirring, until the flour takes on a hazelnut color. Add
   the broth, stirring rapidly with a wire whisk until the sauce is
   thickened and smooth. Add the Worcestershire sauce and lemon juice.
   Return the quail to the skillet and turn them in the sauce. Cover
   with a tight-fitting lid. Place in the oven and bake 45 minutes or
   longer, or until the quail are thoroughly tender.
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