10 to 12 quail
1 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 cup flour

Dry, pick quail. Clean and wipe thoroughly. Salt, pepper and dredge with flour. Have a deep heavy frying pan with close-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 when golden brown.

Serve on hot platter garnished with slices of lemon and sprigs of parsley.