Nancy Howells wrote:

> In article >, "zuuum"=20
> > wrote:
>=20
>>"zuuum" > wrote in message news:...
>>
>>>Now, back to......... cooking........
>>>
>>So... if you have a good recipe, perhaps you can tell me how to prepare=

>>my.... crow.
>>
> Well, frankly, I would prepare it much like chicken. It's a little=20
> gamier, so perhaps some lemon first?
>=20
> And crow is definitely low-carb, particularly if served with a large=20
> portion of broccoli ;-)
>=20
> Having eaten enough crow in my day, I can tell you that you shouldn't=20
> overcook it. It should be served promptly.
>=20
> --Nancy, only opening my mouth to change socks on some days

A column I wrote a while back...

Eating crow. Really.
Crows have taken a bad rap for a long time. They're just big, black=20
birds, no? Well, not exactly. They're a whole family of birds.
There are a bunch of different ones; the common or carrion crow,=20
raven, hooded crow, rook and the jackdaw. These are the real crows.=20
Then there's the crow blackbird or American purple grackle. We aren't=20
talking about them, though.
Here's a strange one: roosters crow. You've heard crows. Do you=20
think roosters sound anything like that? Murphy's other law, I'll=20
bet. To crow means a lot of stuff, mostly bad.
My big blue Webster=92s dictionary says that crowing is =93to express=20
elation at a triumph over one; to be exultant at another's expense.=94=20
And here's another charmer, =93one who watches while another steals; a=20
confederate in a robbery. [Thieves=92 slang.]=94 Scarecrow. A=20
straw-filled shirt on a stick. How stupid are these birds?
How about =93as the crow flies=94 as a relatively neutral notion? Or th=
e=20
old, obsolete =93crowbells=94 as the name for both bluebells and=20
daffodils? Or the characterization of the cooing of babies as =93crowing=
=2E=94
Still, it's hard to get away from the bad stuff. You've heard the=20
expression, =93Eating crow=94 meaning to eat your own words or to be=20
humbled by your own actions. Jeez, these birds have a big place in=20
our language.
And they have an old, if not very fashionable, place at the table.=20
Here are a few recipes from very old sources that I found interesting.=20
I haven't checked to see if it's even legal to take crows because,=20
frankly, I don't plan on eating any in the foreseeable future. You=20
might have a different point of view.
Sometimes I look at what folks eat, or used to eat, with a funny eye.=20
I don't see myself doing these recipes any time soon. But you never=20
know what tomorrow's dinner holds. Or what will appear with friends.
CROW CASSEROLE
Ingredients: serves 6
6 crow breasts
1/4 cup lard
1 quart of sauerkraut
6 strips pork fat (or bacon)
1/3 cup chopped onion
Method: Heat oven to 350. In skillet, melt lard and brown the crow=20
breasts on both sides. Spread a layer of sauerkraut about 1 =BD inches=20
deep in bottom of a casserole. Lay out the breasts in a single layer.=20
Cover each breast with a strip of bacon and spread the onion over=20
top. Cover the breasts with another layer of sauerkraut and pour any=20
remaining sauerkraut juice over. Bake about two hours until breasts=20
are tender and juices are clear.
SMOTHERED CROW
Young birds are best, I'm told, for this approach which smacks of=20
campfire cookery. Maybe throw a few potatoes into the fire to cook.
Ingredients: two birds per person
cloves of garlic, peeled
bacon fat
crows, cleaned and dressed
flour
salt and pepper to taste
water, wine or juice
milk
Method: In a skillet with a cover, for each pair of birds, fry a=20
clove of garlic in a few tablespoons of bacon fat just until beginning=20
to brown. Remove garlic and discard. Add seasonings to flour.=20
Dredge bird in flour and put into hot skillet, browning on all sides.=20
Add about 1/4 cup water or other liquids for each pair of birds.=20
Cover, reduce heat to low and occasionally add water as needed to keep=20
birds from sticking and to make a stock for gravy. Cook until tender=20
and juices are clear. Remove birds and keep warm. Stir in flour and=20
milk to make a gravy. Serve birds on toast with gravy over.
ROAST OYSTER-STUFFED CROW
Ingredients: serves 4
8 crows, cleaned and dressed
16 large oysters
16 strips of bacon
salt and pepper to taste
flour
butter
Method: Heat oven to 350. Stuff each bird with two large oysters.=20
Dredge in seasoned flour. Drape breast and legs with strips of bacon.=20
Bake about an hour, until juices run clear and leg moves easily.=20
Serve with hot spiced applesauce.
Gives a whole new meaning to =93eating crow=94 don't you think? Know=20
where they go to have a quick beer? Why, a crowbar, of course. I'm=20
sorry. Sure I am.