Preparation info
  • Serve


    per head
    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

This is a very tasty dish for a cold table or a picnic. I tend to add a pig’s foot whilst cooking for extra jelly. If you want to use one, cut it in two and add to the doves while they are cooking, remove it when the birds are cooked and eat it separately cold for your supper! When the doves are cooked, I take the meat off the bone and return it to the stock to set. The original is a bit messy to eat but probably more fun!