|1||bones from a beaver|
|4||sweet bay leaves|
|1 tablespoon||wild mustard|
|1 tablespoon||bush spice powder|
Separate the bones from the meat and break the bones into six pieces. Skin the tail by broiling the tail over the campfire. The scaly skin will come off in a blistered sheet to reveal the white solid meat underneath. Put the bones and pieces of tail in a large kettle, add the water and salt. Bring to a boil, lower the heat and simmer for 30 minutes. Keep the surface clean with a large spoon, then add the sliced onions, bay leaves, wild mustard and sppice bush powder. Keep on simmering for another 30 minutes.
Remove the beaver tail pieces. Let drain on a plate and set aside to be added to the soup at a later time. Strain the soup through a fine sieve into another large pot and boil down to about a quarter of its original volume. Clarify with the white from an egg.
Cut the meat from the tail into cubes about ½ inch square, add to the soup and serve hot. You can add to the taste with freshly cut mint, sprinkled over the individual servings.
Source: "Indian Cookin'", compiled by Herb Walker, 1977 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000
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