Ingredients

4 lb Ripened moose
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.