6    Quail; cleaned
Salt to taste
Black pepper to taste
5 tb Butter
3 tb Flour; all-purpose
2 1/2 c  Chicken broth; boiling
1 ts Worcestershire sauce
Juice from 1/2 a lemon

Preheat the oven to 325 degrees.

Sprinkle each quail inside and out with salt and pepper.

Heat the butter in a skillet, preferably of black cast iron, and when it is
quite hot, add the quail. Brown the birds on all sides, turning
occasionally to brown evenly, about 5 minutes.

Transfer the quail to a platter. Sprinkle the fat in the skillet with
flour. Cook, stirring, until the flour takes on a hazelnut color. Add the
broth, stirring rapidly with a wire whisk until the sauce is thickened and
smooth. Add the Worcestershire sauce and lemon juice. Return the quail to
the skillet and turn them in the sauce. Cover with a tight-fitting lid.
Place in the oven and bake 45 minutes or longer, or until the quail are
thoroughly tender.