If desired, remove legs and wings from the doves. Sprinkle the doves with salt and pepper and wrap each in a slice of bacon. Secure bacon with food picks.
Brown the bacon-wrapped doves on all sides in a kettle or casserole. When browned, pour off most of the fat. Add the boiling stock to a depth of one-half inch. Add Worcestershire sauce to taste and the lemon. Cover and simmer gently for forty-five minutes.
Taste the sauce and adjust the seasonings if necessary. Arrange the doves, three to a person, on toast and sprinkle with parsley. Strain the sauce and serve it separately.