Stewed Doves in Giblet Gravy
Preparation:
Place whole doves, along with hearts, livers, and gizzards in a deep sauce pan. Cover with water and add one large onion, chopped and three sticks of celery, chopped. Bring to a boil on medium heat then add one stick of butter or margarine, and season liberally with salt and black pepper. Cover and cook on low heat for 2 hours or until the meat separates from the breast bone. Serve in a bowl with bread. This dish lends itself well to refrigeration and re-heating.
Place whole doves, along with hearts, livers, and gizzards in a deep sauce pan. Cover with water and add one large onion, chopped and three sticks of celery, chopped. Bring to a boil on medium heat then add one stick of butter or margarine, and season liberally with salt and black pepper. Cover and cook on low heat for 2 hours or until the meat separates from the breast bone. Serve in a bowl with bread. This dish lends itself well to refrigeration and re-heating.