12 doves or quail
1 stick butter
4 lemons
1/4 c. Worcestershire
Salt and pepper

Brown birds quickly in butter. (Do not use flour). Remove from skillet. Salt each bird and place in Dutch oven or heavy roaster. Pour butter over birds and enough water to almost cover birds. Cook on top of stove for 1 hour. Remove birds, thicken gravy with thin paste of flour and water. Add juice of lemons, Worcestershire, and pepper. Taste for salt. Replace birds in gravy and simmer until they almost fall off bone.