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Quail

Quails
Flour
Salt and pepper
Oil
Fresh mushrooms; sliced
Chopped onion
1 cn (13.75-oz) bouillon
1/2 cn Water


Flour, salt and pepper birds. Brown in small amount of oil in iron skillet. Remove to slow cooker, breast down. In same skillet, saute mushrooms and onions lightly. Add bouillon and water. Pour over birds and cook 30 minutes on high or 4-6 hours on low. Serve over rice.


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