Fry the bacon in a large skillet over medium heat until crisp. Using a slotted spoon, remove the bacon, drain, and set aside.
Add the flour to the fat in the skillet and make a medium brown roux, the color of peanut butter, by stirring constantly for 8 to 10 minutes.
Add the onions and stir constantly for about 3 minutes, or until slightly wilted. Add the mushrooms and cook for 2 minutes. Add the garlic and the sherry and cook for 2 minutes. Add the tomatoes and broth and bring to a boil. Add the quail, salt, cayenne, and black pepper and simmer for about 30 minutes, basting and turning the quail every 10 minutes. Stir in the lemon juice and parsley.
Serve garnished with the reserved bacon pieces.
Yield: 4 servings