12 doves
1 stick butter
1 onion

Melt butter in iron skillet. Salt and pepper doves. Roll birds over in butter in skillet. Saturate good. Slice onion in half. Lay on top of birds. Cover and let simmer on low. Juices will start cooking out. Cook for about 45 minutes.

When juices cook away and birds start to brown, turn birds over to brown evenly. Remove birds. Mix water and about 1 tablespoon flour add to drippings to make gravy. Let simmer a few minutes.