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Woodchuck Stew
1 woodchuck
2 onions, sliced
1/2 cup celery, sliced
Flour
Vinegar and water
Salt and pepper
Cloves
Clean woodchuck; remove glands; cut into serving pieces. Soak overnight
in a solution of equal parts of water and vinegar with addition of one
sliced onion and a little salt. Drain, wash, and wipe. Parboil 20 minutes,
drain, and cover with fresh boiling water. Add one sliced onion, celery, a
few cloves, and salt and pepper to taste. Cook until tender; thicken gravy
with flour.
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