Muskrat Soup
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 Muskrat
Rich milk
3 Hard boiled eggs
1 tablespoon Dry mustard
1 tablespoon Flour
Black and cayenne pepper and salt

Preparation

1 Covered prepared muskrat (musk removed and thoroughly washed) with water in a pot with cover, and cook slowly until tender, adding water if needed. Cool and take meat from bones and cut into small pieces with scissors (it is important to use scissors). Save the pot liquor and add an equal quantity of rich milk.  2 Mash egg yolks, add mustard and flour and stir liquid into it. Season to taste with black and cayenne pepper and salt. Chop egg whites and, with the meat add to soup after it has boiled. Serve very hot. Sherry may be added at the table or before.

About


Personal comment on the above: I'm now GOING to loose a lb. or 2 this evening after reading the recipe.....EEW YUCK!