30 quail, cleaned and washed
Salt
Pepper
All-purpose flour
8 slices bacon
4 Garlic cloves
1 cup water
2/3 cup minced onion
1 tsp celery seasoning

Sprinkle quail with salt and pepper to taste; dredge in flour, and set aside.

Saute bacon until crisp in a large skillet. Remove bacon, reserve for other uses. Add quail and cook 10-12 minutes on each side or until done. Remove quail from pan; pat dry with paper towels. Reserve 1/4 cup drippings in pan.

Add flour to drippings to make a roux, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add water, stirring well. Add onion and garlic and cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 tsp. Salt and 1/8 tsp pepper. Yields: 15 servings.