Blackfeet Indian Jellied Snake Recipe
Yield: 1 recipeRecipe by luhu.jp
Ingredients:
1 medium: snake,
2 cup: indian vinegar,
1 handful: mint,
2: fingers coltsfoot salt,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp