blackfeet indian jellied snake
| Measure | Ingredient |
|---|---|
| 1 medium | snake |
| 2 cups | indian vinegar |
| 1 | handful mint |
| 2 | fingers coltsfoot salt |
Cut off the head and skin and take out the intestines. Cut into 1" pieces.
Wash in cold water. Put the vinegar, mint and coltsfoot salt in some kind of container; put the pieces of snake on top and cover with cold water. Let stand overnight. Put the container over the hot coals in the morning and simmer slowly for about 35 minutes.
Remove from the fire and cool. The dish is ready to eat when the jelly has set.
Source: "Indian Cookin'", compiled by Herb Walker, 1977 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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