Crow Pie

1. 1

   Stuff the crow.

2. 2

   Loosen joints with a knife but do not cut through.

3. 3

   Simmer the crow in a stew-pan, with enough water to cover, until nearly tender, then season with salt and pepper.

4. 4

   Remove meat from bones and set aside.

5. 5

   Prepare pie crusts as directed (Do not bake).

6. 6

   Make a medium thick gravy with flour, shortening, and juices in which the crow has cooked and let cool.

7. 7

   Line a pie plate with pie crust and line with slices of hard-boiled egg.

8. 8

   Place crow meat on top.

9. 9

   Pour gravy over the crow.

10. 10

    Place second pie dough crust over top.

11. 11

    Bake at 450 degrees (225 C.) for 1/2 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.