Ingredients

chicken, turkey, wild duck, pheasant, grouse or other game bird

Cooking Instructions

To cook birds outdoors, behead fowl, remove entrails by making a small cut at base of stomach. Roll fowl, feathers and all, in a ball of wet clay. Red or gray clay is excellent, but plain old gitchee gumbo will do. Place ball with fowl inside, in coals of campfire, and cook for a couple of hours, making sure it is always covered with hot coals. Remove from fire, allow to cool slightly. Break open mud ball, which will now be dry and hard. Feathers and skin will remain with mud, leaving a succulent feast of fowl.
 
 
While they were eating, Jesus took some bread, and after a blessing, He broke it and gave it to the disciples, and said, Take, eat; this is My body." (Matthew 26:26)