Beaver tail soup

Yield: 1 recipe

Measure Ingredient
1 \N bones from a beaver
1 \N beaver tail
4 \N wild onions
4 quarts water
4 \N sweet bay leaves
1 tablespoon wild mustard
1 tablespoon bush spice powder
1 tablespoon salt

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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