ROAST BEAR

BEAR MEAT (IS RICH AND SWEET. &Y WUGT Se

WELL HUNG AND MARINATED FOR BEST RESULTS.

LARD A 6-8 LB BEAR ROAST WITH SALT PORK.
PLACE IN THE FOLLOWING MARINADE (WHICH WAS
BEEN BOILED % MINS, AND COOLED) FOR 4 OR
DAYS. TURN MEAT DAILY,

\C, CIDER VINEGAR | CLOVE GARLIC CHOPPED
LOT DRY WHITE WINE 2 BAY LEAVES

2 ONIONS SLICED lo CRUSHED PEPPER CORNS.
2 CARROTS SLICED Ya TSP. TARR AGON

\ HEAD CELERY CHOPPED 1 TRSPR SALT.

REMOVE MEAT STRAIN MARANADE, PUT VEGETABLES

IN ROASTING PAN, PLACE MEAT ON TOP AND BROWN
\N HOT OVEN \S MINS REDUCE HEAT AND ROAST
UNTIL DONE BASTING FREQUENTLY. ADD \- 2 CuPs
MARINADE LIQUID To PAN DRIPPINGS. REDUCE
OVER DIRECT HEAT To 1c. ADD 1C. SCALDED
CREAM AND BRING TO Boll. STRAIN THROUGH

SIEVE PRESSING GENTLY. SERVE WITH CURRANT JELLY.

BEAR STEW

Cut 2%) LR LEAN BEAR MEAT INTO. \Ya WCH CUBES.
RoLk IN SEASONED FLOUR, CUT Yyb® SALT PORK
INTO CUBES AND FRY SLOWLY. DISCARD CRACK-
LINGS AND ADD BEAR AND SOME BUTTER. BROWN
MEAT, ADD \Ya-2 C DRY RED WINE, | ChovE GARLIC

CHOPPED, | BAY LEAF, PINCH THYME. COVER TIGHTLY |

AND SIMMER 3-4 HOURS ADDING! MORE WINE
AS NECESSARY. ‘Ya HOUR BEFORE MEAT IS DONE
ADD 3 SLICED CARROTS AND ADOZ, SMALL ONIONS
BROWNED IN BUTTER

ADD MORE SEASONING \F NECESSARY BEFORE
SERVING, Pa

a oe