Salt and pepper
8 dove breasts
1/2 c. flour
8 tbsp. fat
4 tsp. Worcestershire sauce
4 tsp. lemon juice
1 c. water

Salt and pepper and flour doves. Melt fat in skillet. Fry doves until golden brown. Put 1/2 teaspoonful Worcestershire sauce and 1/2 teaspoonful lemon juice on top of each dove. Add 1 cup water; cover skillet. Simmer for 1 hour or until tender. Add more water if necessary. Serve with rice.