Spread the quail open and pat dry with paper towels.
Combine the 1/4 c flour, 1 t salt and 1/2 t pepper.
Dredge the quail in the seasoned flour.
Pour oil to 1/4" depth in the skillet and heat.
Add the floured quail to the oil when it's hot and brown on both sides.
Remove the quail from the skillet.
Combine the 3 T flour, 1 c water (or milk and water), and 1/2 t salt.
Add to the drippings in the skillet and stir to combine.
Add the quail back in the skillet.
Add enough water to come halfway up the quail.
Cover and reduce the heat to low.
Simmer for 30 minutes or until the quail is done and the gravy has thickened.
