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.