Rinse and dry the doves. Brown in the oil. Drain.
Place doves in a pot and just barely cover with water. Add the salt, pepper and onion. Cover and simmer until the meat is tender.
Combine the flour and the salt in a bowl. Add the shortening and mix until crumbly. Stir in the eggs and milk.
Roll out the dough on a floured surface to about 1/8 thick. Cut into 2 inch squares.
Remove doves from the pot. Add the chicken bullion and bring to a boil.
Drop in the dumplings one at a time. Cook about 20 minutes or until tender.
Add doves back to the pot, cover and simmer for about 10 minutes.
Serve & Enjoy!
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