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Recipe info
Category: I'm Feeling Crazy/Actually, it was good!
Rating: 5.00
Contributor: dwg
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Squirrel Soup
1 ea Small Squirrel
2 l Water
1 t Salt
1 ea Tin corn*
Any other vegies desired
1 pn Celery leaves
1 pn Parsley
Flour or gravox* to thicken
Fried bread,1 slice per serv



Skin and clean Squirrel, then quarter the animal. (Video tape this please. I have no idea how to do it. Also "first you have to catch a Squirrel", but then that's another story.) Place it in a large pot or camp oven along with water and salt. Cover and simmer gently for 3 hours. Add vegetables and simmer for another 1 1/2 hours (Still tough. Even the vegies are resisting being associated with this.) Strain soup through a large holed colander when meat has left bone and remove bones, especially small ones. Return soup to the pot and add parsley and celery leaves. Thicken with a little flour or gravox. Cut fried bread into 1 inch squares and serve soup over toast, boiling hot.
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