Ingredients
- 1 pound To 7 pounds of game birds, cut in pieces
- 1 quart Water (or stock), cooled slightly from boiling
- 3 Wild celery stalks, cut in long pieces
- 1 1/2 Wild onions, sliced
- 1 1/2 cups Fresh garden peas (or chopped day lily buds)
- 2 tablespoons Peppergrass seeds (substitute ground pepper )
- 1 dsh Cayenne pepper
- 1 teaspoon Coltsfoot ash (substitute salt in same amount)
- 1 teaspoon Lemon juice
- 2 tablespoons Flour
- 1/4 cup Cold water
Make it step by step
- This recipe is suitable for most game birds. Make sure the stew doesn't boil while the meat is in the liquid.
- Place game birds in a stew pot with the water. Add celery and wild onions. Stew slowly for 1 hour and remove scum from surface. Add peas, peppergrass seeds, cayenne, coltsfoot ash, and lemon juice at the end of the first hour. Continue to simmer for another hour. Do not allow to boil.
- Remove meat and vegetables from stock and keep warm. Bring the stock to a rapid boil. Boil for 20 minutes. Strain.
- Place flour in a small screw top jar. Add cold water, cover, and shake to blend thoroughly. Slowly pour this mixture into the stock while stirring. Cook over moderate heat to thicken as desired.
- Return solid food to thickened stock and serve over steamed rice.
- Yield: 6 servings.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.