4 - 8 quail
4 - 8 slices country ham
white wine (enough to make gravy sufficient to cover quail)
Cover quail in white wine and simmer. When almost done, remove quail. Line the bottom of a deep pan or casserole dish with ham slices and place quail on top of ham.
Dissolve six tablespoons flour in one cup cold water. Bring wine to a boil and slowly add dissolved flour and whisk to make a thick gravy. (Be sure to make enough gravy to completely cover quail). Pour gravy over quail, cover tightly and bake at 350 degrees for 30 to 45 minutes until done.