Crow and Mushroom Stew

• 3 crows
• 1 tbsp (15 ml) lard/shortening
• 1 pint stock or gravy
• 2 tbsp (30 ml) cream
• 1/2 cup (125 ml) mushrooms
• salt and pepper
• cayenne pepper

1. Clean and cut crows into small portions.
2. Let them cook a short time in the lard/shortening in a saucepan, being careful not to brown them.
3. Next, add to the contents of the pan, the stock or gravy, and salt, pepper and cayenne to taste.
4. Simmer 1 hour, or until tender, add mushrooms, simmer 10 minutes more and then stir in cream.
5. Arrange the mushrooms around the crows on a hot platter.

crows, lardshortening, stock, cream, mushrooms, salt, cayenne pepper

Taken from online-cookbook.com/goto/cook/rpage/000D8D (may not work)