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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