Crow Pie

• 1 crow
• stuffing of your choice
• salt and pepper
• shortening
• flour
• 2 pie crust mixes
• 2 to 3 hard-boiled eggs

1. Stuff the crow.
2. Loosen joints with a knife but do not cut through.
3. Simmer the crow in a stew-pan, with enough water to cover, until nearly tender, then season with salt and pepper.
4. Remove meat from bones and set aside.
5. Prepare pie crusts as directed (Do not bake).
6. Make a medium thick gravy with flour, shortening, and juices in which the crow has cooked and let cool.
7. Line a pie plate with pie crust and line with slices of hard-boiled egg.
8. Place crow meat on top.
9. Pour gravy over the crow.
10. Place second pie dough crust over top.
11. Bake at 450 degrees (225 C.) for 1/2 hour.

crow, stuffing of your choice, salt, shortening, flour, mixes, eggs

Taken from online-cookbook.com/goto/cook/rpage/000D8F (may not work)