Crow stew is a stew made primarily from the meat of a crow. Crow stew may include onion, bacon fat, flour and sour cream. According to Guy Chassagnard's Dictionary of French Cuisine, crow has "very tough meat", but can be "placed on the lid of a large cooking pot" to create "crow stew". An early reference to crow stew in the United States appears in an account of Prince Achille Murat. While living in and around St. Augustine, Florida from 1821 to his death in 1847, Murat was known to prepare and enjoy "crow stew", which he "served to his dinner guests."