1 Stick Butter -- clarified, divided
1/2 c Currant Or Apricot Jelly
2 tb Brandy -- or to taste
quail into serving pieces, using breasts only or breasts and legs if you
wish. Brown slowly in 1/2 of butter for about 1/2 hour. When nicely
browned on all sides, push to one side and add currant or apricot jelly to
the drippings. Add remainder of butter, a dash of salt, and stir well
while the jelly melts. When sauce is well blended, spread the browned
pieces of quail out again and baste with the sauce. Cover and let simmer
until meat is fork tender. Skim off fat and add brandy to the mixture.
Amount depends solely upon taste preference. Stir in brandy just until
heated and serve.