Birds With Wine And Mushrooms

• 12 dove or quail or 2-3 ducks (we use only the breasts – if the birds are small, use double this amount)
• 1 or 2 dried red peppers
• Salt to taste
• Butter
• Juice of one lemon
• Worcestershire sauce
• 1 1/2 cup cooking sherry (dry)
• Flour
• 4 small cans button mushrooms

Steam birds in small amount of water for 20 minutes. Drain birds (discarding liquid) and place in a large pot. Put a small piece of red pepper, salt, and 1 T butter on each bird. Mix lemon juice, 1 T Worcestershire, and 1 cup sherry and add to birds. Cook one hour at 300 degrees. Add boiling water as needed to keep birds from sticking.

Make quart of sauce by browning flour in butter and adding liquid. from mushrooms and birds. Season with red pepper, salt, and Worcestershire. Add remaining Sherry.

Pour sauce over birds and simmer one hour.