Recipe - Corned Bear With Hot Mustard Dill Sauce

2 cup Sea salt
One fourth cup Sugar
4 qt Hot water
2 tablespoon Pickling spice
5 pound Bear meat
3 Chopped garlic cloves

Dissolve salt & sugar in hot water; stir in pickling spice. Place
meat in casserole dish & sprinkle with garlic. Cover meat with salt
water, put on lid nd allow to stand for 3 weeks in a cool dry place,
turning meat once a day. To prepare for cooking, rinse meat & soak in
clean water overnight. Pour off water. Put in deep heavy pan or
Dutch oven; add fresh water just to cover. Simmer 4 hours.

Sauce: 2 Tbls. butter 1 Tbls. flour 1 Tbls. powdered mustard 1 pinch
pepper 1 One fourth cups bear stock Three fourths cup half & half 2 Tbls. dried dill

Melt butter in a saucepan; stir in flour, mustard & pepper. Add a few
Tbls. hot stock & whisk until smooth paste. Add remaining stock. Stir
& simmer 5 minutes. Add cream & dill. Keep warm over low heat while
meat is being cut or sliced up . Serve hot.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip