Roast pigeon

Two fresh doves, rinsed with salt and rinsed into a bowl, made of oil, onions, ginger, garlic, raw smoke, a little wine, lemon tablet flooding for three hours, placing inundated doves on tin paper, with pepper salt, black pepper powder, dry powder, with tin paper wrapped in ovens 200 degrees and 15 minutes, with tin paper open, pouring out the juice, preparing honey water and oil on the surface and putting them in ovens, while the oven doors are opened and polished on the doves