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.

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