Sauteed Quail
Quail Flour Salt Pepper Wesson oil
Parboil quail. Pick and dry quail. Sprinkle salt and pepper on the bird and dredge with flour. Saute quail in hot fat and brown quickly. Cover tightly and reduce heat. Cook slowly until tender, turning the quail occasionally. Serve on hot platter garnished with thin slices of lemon and sprig of parsley.