| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Game, Poultry, Ceideburg 2 |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
To 7 pounds of game birds, cut in pieces |
| 1 |
qt |
Water (or stock), cooled slightly from boiling |
| 3 |
|
Wild celery stalks, cut in long pieces |
| 1 1/2 |
|
Wild onions, sliced |
| 1 1/2 |
c |
Fresh garden peas (or chopped day lily buds) |
| 2 |
tb |
Peppergrass seeds {substitute ground pepper} |
| 1 |
ds |
Cayenne pepper |
| 1 |
ts |
Coltsfoot ash {substitute salt in same amount} |
| 1 |
ts |
Lemon juice |
| 2 |
tb |
Flour |
| 1/4 |
c |
Cold water |
INSTRUCTIONS
This recipe is suitable for most game birds. Make sure the stew
doesn't boil while the meat is in the liquid.
Place game birds in a stew pot with the water. Add celery and wild
onions. Stew slowly for 1 hour and remove scum from surface. Add
peas, peppergrass seeds, cayenne, coltsfoot ash, and lemon juice at
the end of the first hour. Continue to simmer for another hour. Do
not allow to boil.
Remove meat and vegetables from stock and keep warm. Bring the stock
to a rapid boil. Boil for 20 minutes. Strain.
Place flour in a small screw top jar. Add cold water, cover, and
shake to blend thoroughly. Slowly pour this mixture into the stock
while stirring. Cook over moderate heat to thicken as desired.
Return solid food to thickened stock and serve over steamed rice.
Yield: 6 servings.
Posted by Stephen Ceideburg Feb 6 1990.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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