Jo's Fried Doves

cleaned and dressed doves
water
salt
onion
2 eggs
flour
shortening for frying
salt
pepper

Cover cleaned and dressed birds with cold water, add salt to taste. You
may add a little onion to the water. Parboil until tender. Drain birds,
reserving liquid for gravy. For the following mix, use 10, to 12 birds:

Beat 2 whole eggs in mixing bowl. Dip birds in eggs, lay on paper towels,
sift flour over birds on both sides. In deep, hot shortening that covers
birds, fry until they are brown. Drain on rack or on paper towels. Pour
off grease, leaving just enough to make gravy. Add flour enough to
thicken, one part flour to one part grease, let flour brown, and add stock
birds were parboiled in, amount needed for your gravy. Cook until thick.
Season with salt and black pepper. Serves 5 to 6.

NOTE: Hot biscuits and grits are good with this, or a rice casserole if
you prefer.

Mildred Evans Warren
The Art of Southern Cooking

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