Lamb's Crows, Ravigote Sauce

Select two very white and clean lamb's crows. Line an earthen crock with slices of fat pork, range the crows on top and add to them two medium onions one having four cloves in it, a bunch of parsley garnished with thyme and bay leaf, salt and pepper; moisten with white wine and beef stock (No. 194a), cover the top with more slices of the pork, then place a deep plate over, filling it with water, and let cook slowly in a moderate oven for four hours, drain, and dress on a hot dish, surround the crows with sprigs of parsley and serve with ravigote sauce (No. 531).