16 doves
1/3 c. olive oil
Celery salt
Curry powder
Garlic salt
Salt (1 tsp. for 3 doves)
Dry mustard
Black pepper
1 (8 oz.) can mushrooms, drained
Mushroom liquid

Dress and eviscerate 16 doves. Dip each of the birds in olive oil. Place breast side up in a Dutch oven or covered roaster. Sprinkle generously with celery salt, curry powder, garlic salt, and salt. Sprinkle not so generously with dry mustard and black pepper. Arrange mushrooms around the birds. Pour in juice from mushrooms; add enough water so there is about 1/2 inch of liquid on the bottom of the roaster. Steam, covered, from 1 1/2 to 2 hours. Yield: 6 servings.