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Georgia Quail in Gravy

8 Quail
1/2 ts Salt
1/4 ts Pepper
1/4 c Butter or margarine
1 Bouillon cube, beef/chicken
1 c Water, boiling
2 tb All-purpose flour
2 tb Water

Sprinkle quail with salt and pepper. Brown quail on both sides in butter in a large skillet over medium heat. Dissolve bouillon cube in boiling water; add to skillet. Cover, reduce heat and simmer for 40 minutes or until tender. Remove quail from skillet and set aside. Measure pan drippings; add water, if necessary to measure one cup. Combine flour and 2 Tbsp water; gradually add pan drippings. Cook over low heat, stirring constantly, until thickened and bubbly. Return quail to skillet; heat thoroughly. Remove quail to a serving platter, and serve with gravy.

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