Title: Crow
Categories: Poultry Info
Yield: 1 Info file

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The meat of this bird, except when young, is too tough and fibrous to be considered as a food. Nevertheless, in many forest regions where crows abound, they are often eaten or at least, to be more correct, they are used to make a soup which is as a rule far from succulent. This soup can, however, be tasty if one takes care to follow the humorous advice of Cuniset-Carnot, in his interesting "Vie aux champs". The recipe is simple. One has only to make, according to the sacred rites, an ordinary, good pot-au-feu. On the lid of the pot (the lid is reversed for the purpose) one puts a plucked crow. Then after 5 or 6 hours of gentle cooking, one "...throws the crow in the fire and enjoys the pot-au-feu..."

We advise our readers, if the occasion occurs when they have to prepare crows - we must emphasise VERY YOUNG CROWS - to prepare them as the English do, that is to say in a pie.

From Larousse Gastronomique, Crown edition, 1961 MM by Dave Sacerdote

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