Stewing birds (doves?)
Salted water
1 stick butter, melted
6 to 8 tbsp. flour
1 tsp. salt
Dash of pepper
Pie crust

Stew birds covered in salted water until tender. Remove meat from bones. Place meat in uncooked pie crust. Blend flour, salt and pepper into butter over low heat until bubbly. Gradually stir in 2 or 3 cups of broth in which birds were cooked. Top with pie crust with slits in it.

Bake until crust is brown and filling is bubbly. We like to make extra gravy to pour over the slices when served.