16 doves, cleaned and dressed
Salad oil
Celery salt
Curry powder
Garlic salt
Dry mustard
Black pepper
1 (8 oz.) jar mushrooms

Dip birds in salad oil. Place breast side up in Dutch oven. Sprinkle generously with celery salt and garlic salt. Not so generously with curry powder and dry mustard. Arrange mushrooms around birds. Pour juice from mushrooms in pot and add water enough for 1/2 inch liquid. Cook covered 1 1/2 to 2 hours. Yield 4 to 5 servings.