Put meat, water, and onions in a heavy soup kettle. Cover and bring to a
boil over high heat. Reduce heat to low and simmer for 3 hours. Remove
meat, let cool, and discard bones, returning meat to pot. Stir in remaining
vegetables and simmer, partially covered for 1 1/2 hours. Season with salt
and pepper. Serves 4 to 6.
SOURCE: "Spirit Of The Harvest, North American Indian Cooking" by Beverly
Cox and Martin Jacobs Posted By: April Roche 10/92
From: Robert Miles Date: 09-02-95 Cooking From: Dale
Shipp Date: 04-26-96
Posted to MM-Recipes Digest V3 #261
Date: Tue, 24 Sep 1996 00:16:15 -0400
From: BobbieB1@aol.com
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