Ingredients

  • Directions

    Dry pick quail. Clean and wipe thoroughly. Sprinkle with sift and pepper and dredge with flour. Have a heavy deep-frying pan with tight- fitting lid half full of hot fat. Put in quail, cook for a few minutes over a hot fire, then cover skillet and reduce heat. Cook slowly until tender, turning the quail to the other side when golden brown. Serve on hot platter with slices of lemon and sprigs of parsley.

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