1 c  Flour
1/4 c  Butter
1/2 ts Dried thyme
1/2 ts Powdered sasafrass
1 ts Baking powder
1/2 c  Half & half
1/4 c  Butter
1 lb Quail, cleaned & dressed
1/2 c  Sherry

Combine flour, butter, thyme, sasafrass & baking powder. Mix until
crumbly. Add cream. Mix into a dough. Roll out on a floured board to
make 1/2″ thick pastry crust. Melt butter in a skillet. Cut quail
into pieces & fry it in the butter for 5 minutes, stirring
occasionally. Arrange quail in a baking dish. Stir sherry into pan
juices & pour over the quail. Top with crust. Prick the crust with a
fork & bake for 20 minutes in 400 oven until golden brown.