| From: | dbuehrer@****.org dbuehrer@****.org |
|---|---|
| Subject: | Woodchuck Stew |
| Date: | Wed, 24 Nov 1999 10:44:17 -0700 |
>On Tue, 23 Nov 1999 14:03:58 +0000 (GMT) Spike <spike1@*******.co.uk>
>writes:
> > Thanks...
> > Anything interesting happen while I was gone?
>
>Well ... we starting to miss you so we took a pair of clippers to a
>woodchuck, gave him a mohawk, and named him spike ... -:)
Speaking of woodchucks :)
Stewed Woodchuck
1 plump woodchuck, dressed
+cup vinegar
2 tsp salt
2 Tbs baking soda
1 large onion, sliced thin
+tsp pepper
1 bay leaf
4 whole allspice
1 Tbs chopped parsley
dash Worcestershire sauce
2 tsp flour in 2 Tbs water
In a crock or large ceramic or glass bowl, cover meat with water and add
vinegar and salt. Let stand overnight. Drain meat and place in heavy
kettle. Again, cover with water, and add soda. Bring to a boil and boil
for 20 minutes. Drain meat. Rinse kettle. Put meat in kettle. Again,
cover with water, and add onion, pepper, bay leaf, allspice, parsley and
Worcestershire sauce. Simmer for about one hour until meat is tender, but
not falling off the bones. Transfer meat to a heated platter and keep
warm. Reduce remaining liquid in kettle by boiling down to about 1+
cups. Thicken with the flour mixture and pour over the meat.
-Graht
--
"The light is reached not by turning back from the darkness,
but by going through it."
