This goes out to all you hunters who shoot these poor little birdies! Just kidding!
Place the dove in a kettle and cover with water; add the celery and bring to a boil. Reduce heat and simmer until breasts are tender. Remove celery and dove from water and remove any bone in the dove. Add the butter, salt and pepper to taste to the stock. Sift the flour, baking powder and 1 teas of salt together 3 times into a bowl. Beat the eggs well and add enough milk to make 1 cup of liquid. Stir into flour mixture, adding more milk if needed, to form a stiff dough. Thickened stock with flour mixed with water. Drop the dough from a wet spoon into the thickened stock and cover. Simmer for 2 minutes. Line a pie plate with the pastry dough and place the dove on pastry. Add dumplings and stock. Cover with pastry and cut slits in center of pastry and bake in a 350 degree oven until golden brown. Gonna get me some bird shot!