|Mushrooms||1⁄4 Pound, sliced|
|Bacon fat/Butter||2 Tablespoon|
|Pork sausages||1⁄4 Pound|
|Irish mist liqueur||1 Tablespoon|
|Onions||2 , sliced|
|Carrots||2 , sliced|
|Stock||1 1⁄2 Cup (24 tbs) (Good Quality)|
Cut the birds into quarters.
Toss in seasoned flour and brown gently in the melted bacon fat.
Line the bottom of the casserole with the sliced onions, carrots, and mushrooms (we always used wild mushrooms for this) and put the meat resting on them.
Now add the sausages, liqueur, stock, and bay leaf.
Season again and cover with a very tight lid.
Cook in a slow oven (320°) for 2 hours.
Stir before serving to bring up the rich, thick gravy from the bottom.