"Quail a La Burton"

Remove breasts from the bone and remove legs and cut into 2 pieces.

Dust breasts and leg pieces in seasoned flour.

Brown breasts and leg pieces over medium-high heat in Dutch oven or large skillet, preferably cast-iron, adding oil as necessary to avoid burning.

Remove breasts and leg pieces from skillet and set aside. Brown onion and mushrooms in skillet.

Add soup and 1 can of water. Dissolve soup and simmer for 10 minutes over medium heat.

Add breasts and leg pieces and simmer uncovered until quail is tender, approximately 1 1/2 to 2 hours.

Season as necessary.

Serve over egg noodles.