4 lb ripened moose
1 salt and pepper
1/8 ts cloves
1/2 c water
1 onion, sliced
1 c milk
4 strips salt pork
1/8 ts cinnamon
2/3 c claret or weak vinegar
1/2 bay leaf
1 c claret or cranberry juice

Trim off any musty parts of moose and lard with salt pork. Sprinkle with
salt, pepper, cinnamon and cloves. Marinate in claret or vinegar for 2 to
3 days in cold place. Drain, place in baking pan, add water, cover and
cook in slow oven (300 degrees) about 1 hour. Add bay leaf, onion and
claret or cranberry juice, cover and cook until tender, about 1 hour
longer. Remove meat and add milk to drippings. Heat to boiling and serve
with moose. Serves 6 to 8.

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