“Eating Crow…” Literally! Crow and Mushroom Stew, Potted Crow, and Crow Pie

Good morning. Well, if any of you guys follow college football, then you know that this past Saturday was a big showdown in the Southeastern Conference. This was the University of Alabama Crimson Tide, against my Florida Gators.
If you watched the game, then you know how this one turned out. By the end of the second quarter this one was pretty much over with. I take my hat off to the “Bama” fans, and the university. You guys did a great job, and have a really good team…Saturday night, the best team won.
So, with this said, we have two good friends that live in Alabama, Bill and Sandy, and I’d like to say something to them this morning…ROLL TIDE! Now, let’s keep the National Championship in the SEC, and you guys stand a very good chance of carrying that torch!
Bill, Sandy, it looks like you both will be “eatin good” this week! As for me, well, I’ll be eatin…CROW! You can bet your rearend that I won’t be saying much of anything about the Gator-LSU game this coming Saturday!
Crow and Mushroom Stew:
3 crows
1 Tbsp lard/shortening
1 pint stock or gravy
2 Tbsp cream
1/2 cup mushrooms
salt and pepper
cayenne pepper

Clean and cut crows into small portions and let them cook a short time in the lard/shortening in a saucepan, being careful not to brown them.
Next, add to the contents of the pan, the stock or gravy, and salt, pepper and cayenne to taste.
Simmer 1 hour, or until tender, add mushrooms, simmer 10 minutes more and then stir in cream.
Arrange the mushrooms around the crows on a hot platter.

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 shortening
1/4 cup 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 of the stock remaining in the pan.

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

Crow Pie:
1 crow
stuffing of your choice
salt and pepper
shortening
flour
2 Pie crust mixes
2-3 hard-boiled eggs

Stuff the crow. Loosen joints with a knife but do not cut through.
Simmer the crow in a stew-pan, with enough water to cover, until nearly tender, then season with salt and pepper. Remove meat from bones and set aside.
Prepare pie crusts as directed. (Do not bake)
Make a medium thick gravy with flour, shortening, and juices in which the crow has cooked and let cool.
Line a pie plate with pie crust and line with slices of hard-boiled egg. Place crow meat on top. Layer gravy over the crow. Place second pie dough crust over top.
Bake at 450 degrees for 1/2 hour.

Collected by Bert Christensen
Toronto, Ontario
The recipes were from a Debbie who took these from her mother’s WWII cookbook. Bert’s website is
www.bertc.com and is about weird and different recipes.
Thanks Bert…and Debbie. After the “Bama” game, I indeed am having to “eat crow,” so, you have no idea how much I appreciated finding these on your site! I sure am glad the old saying “eatin crow,” ain’t “EATIN MUDFISH!!”
Dub and Deb

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