Canadian lynx stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lynx meat |
| 4 | tablespoons | Fat |
| 1 | Small onion, chopped | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Summer savory |
| ¼ | teaspoon | Oregano |
| 4 | Potatoes, quartered | |
| 4 | Carrots, diced | |
| ½ | Celery, chopped | |
| 2 | tablespoons | Flour |
| ½ | cup | Cold water |
| 1 | teaspoon | Worcestershire sauce |
Directions
Wash meat well, pat dry, and cut into 2 inch cubes.
Melt fat in a heavy pot, add meat and cook until nicely browned.
Add onions and seasoning.
Cover with cold water, bring to a boil then reduce heat, place a lid on the pot and simmer for 1½ hours.
Add cut potatoes, carrots and celery and continue cooking for ½ hour or until meat and vegetables are tender.
Make a paste of the flour and water and add to the stew, stirring gently until thickened.
Just before serving add the Worcestershire sauce. Serve hot. Serves 4.
From _Northern Cookbook_ edited by Eleanor A. Ellis, Information Canada 1973
Typos by Bert Christensen
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