10 quail
1/2 t. thyme
1/2 t. rosemary
1 t. marjoram
1/2 t. salt & pepper
2 T. parsley flakes
2 c. flour
1 1/2 c. milk
1/4 c. cooking oil
2 eggs, beaten
Dress and clean quail. Soak in water and spices for 6 hrs. Remove and drain. Dip in egg and dredge through seasoned flour until thoroughly coated. Fry in med/hot oil until birds are a crisp golden brown. Serve with hot biscuits and gravy made from quail drippings.
Seasoned flour: Mix rosemary, marjoram, salt & pepper and parsley flakes into flour.
Gravy: Pour off all but 4 T. of drippings; add 4 T. flour and cook on medium hear until paste is golden brown. Add milk and stir constantly until gravy is thickened to your liking.
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