15 doves
1 tbsp. Worcestershire sauce
1/2 stick butter
1 beef bouillon cube
Onion and garlic to taste
1/4 c. white wine
1 bay leaf
Pinch of nutmeg
1 tsp. parsley

Put doves in crockpot and add enough water to cover. Cook on high for 8 hours or until meat falls off bones. Remove from water and remove all meat from bones. Set aside.

Mix remaining ingredients with water and boil down to about 3 cups, thicken with cornstarch. Add meat and simmer for a few minutes or until meat is hot. Serve over rice.