Potted Crow

• 6 crows
• 3 bacon slices
• stuffing of your choice
• 1 diced carrot
• 1 diced onion
• chopped parsley
• hot water or stock
• 1/4 cup (60 ml) shortening
• 1/4 cup (60 ml) flour
• buttered toast

1. Clean and dress crows.
2. Stuff and place them upright in stew-pan on the slices of bacon.
3. Add the carrot, onion and a little parsley, and cover with boiling water or stock.
4. Cover the pot and let simmer for 2-3 hours, or until tender, adding boiling water or stock when necessary.
5. Make a sauce of the shortening and flour and 2 cups (475 ml) of the stock remaining in the pan.
6. Serve each crow on a thin slice of moistened toast, and pour gravy over all.

crows, bacon, stuffing of your choice, carrot, onion, parsley, water, shortening, flour, buttered toast

Taken from online-cookbook.com/goto/cook/rpage/000D8E (may not work)