Beaver Tail Soup Recipe
Yield: 1 recipeRecipe by luhu.jp
Ingredients:
1: bones from a beaver,
1: beaver tail,
4: wild onions,
4 quart: water,
4: sweet bay leaves,
1 tbsp: wild mustard,
1 tbsp: bush spice powder,
1 tbsp: salt,
Directions:
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 1/2 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
Source from luhu.jp
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 1/2 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
Source from luhu.jp