4 or 5 crows
1 (10 3/4 oz.) can chicken broth
1/4 c. butter
Salt & Pepper to taste
Juice from 1/2 lemon
8-12 oz. sliced mushrooms
Flour
1 bay leaf
Rice or toast

THE MARINADE:

1 pt. vinegar
1 pt. water
3 cloves garlic, crushed
1 tsp. salt
1/2 tsp. black pepper

Skin the crows. Cut away any fat. Cut bird in half. Mix marinade. Pour over crow in glass container for 24 hours in refrigerator. Discard marinade. Boil crow in a pot with water, 1 bay leaf. Remove meat from bone, slicing it against the grain. In a large fry pan heat butter, mushrooms and add chicken broth, lemon juice, salt and pepper to taste. Simmer for 20 minutes. Thicken with flour. Serve over rice or toast. Serves 4.