4 lb. ripened moose
Salt and pepper
1/8 tsp. cloves
1/2 c. water
1 onion, sliced
1 c. milk
4 strips salt pork
1/8 tsp. 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.