| How To Cook: |
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1. Cut the bird along the backbone into halves.
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2. Pour over just sufficient water to cover the meat, add vegetables and boil until tender.
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3. Wash mushrooms and soak for about 1 hour, then boil in a quart of fresh water with onions until soft.
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4. Take out and slice.
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5. Blend together flour and cream, add to mushroom soup and bring to the boil.
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6. Carve the bird while hot and serve on a hot dish with boiled rice and some of the gravy.
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7. Serve remaining gravy separately.
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NOTE:
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Ducks may be prepared in the same way.
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