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Potted Crow
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From Debbie's mom's WWll cookbook

Weird and different recipes (Debbie)

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

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