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Hmmmm; sounds like one of those "throw away the bird, and eat the board" kind of recipes.
get a big pot of water to a rolling boil, add some salt, the field stripped loon, and a rock about the size of a muskmelon- cover and cook for 10-12 hours- to test for "table fare" use tongs, remove rock- if you can slice the rock with your Buck knife, then the loon is ready" Bon Appetit!!
Or, perhaps- how to cook a loon--
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