4 Quail
1 Stick Butter -- clarified, divided
1/2 c Currant Or Apricot Jelly
ds Salt
2 tb Brandy -- or to taste

Cut 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.

Serves 2 to 4