St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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CROW STEW

1 large oninon, choppedd
2 tbsp. bacon fat (mmmmmm)
1 crow (I think they mean plucked)
Salt
Pepper
1 tsp. flour
1/2 cup sour cream

Brown onion in bacon fat - one onion for each bird.  Add the meat; salt &
pepper to taste.  Cook for a few moments (I take this to mean "brown"),
then add water to cover.  Simmer over low heat until tendere, then stir
in sour cream mixed with flour.  

NOTES:  Young crows are more tender; older birds should be skinned
instead of plucked.  The meat tends to be quite dry, butter or slabs of
bacon is absolutely necessary in preparation.  In England (obl ang) young
crows are considered to be a great delicacy.  In France (go figger) and
Germany, crow meat is added to vegetable stew as well as to beef
soups....

- ecce quam bonum! -
Andrew, GAWD I love an election (oh - I thought you said "erection...")


To: Anglican@stsams.org 
Date: Fri, 5 Nov 2004 
From: Andrew H. Auld
To: Anglican@stsams.org
Subject: For Paul and Charles: Was: I've been looking forward to
        this for over four years.