Potted Crow

1. 1

   Clean and dress crows.

2. 2

   Stuff and place them upright in stew-pan on the slices of bacon.

3. 3

   Add the carrot, onion and a little parsley, and cover with boiling water or stock.

4. 4

   Cover the pot and let simmer for 2-3 hours, or until tender, adding boiling water or stock when necessary.

5. 5

   Make a sauce of the shortening and flour and 2 cups (475 ml) of the stock remaining in the pan.

6. 6

   Serve each crow on a thin slice of moistened toast, and pour gravy over all.

No additional tips available.