6 doves
1 cup water
2 ribs celery
1/2 green bell pepper
1/2 teaspoon crushed red pepper
1 teaspoon salt
1 recipe 2-crust pie pastry
1/4 cup butter
Black pepper
Place
doves in pot with 1 cup water. Add
celery, bell pepper, red pepper and
salt. Steam 45 to 60 minutes until birds
are tender. Cool and bone doves. Reserve
1 cup broth.
Line an 8-inch square baking dish with
1/2 pastry. Top with meat from doves.
Dot with butter. Season with salt and
pepper.
Add reserved broth.
Top with remaining pastry.
Brush with melted butter.
Bake at 350ºF until brown, about 1 hour.
Yields 4 to 6 servings.
Place
doves in pot with 1 cup water. Add
celery, bell pepper, red pepper and
salt. Steam 45 to 60 minutes until birds
are tender. Cool and bone doves. Reserve
1 cup broth. 
