Title: Porcupine Stew
Categories: Soup
Yield: 1 Cups

1		Porcupine carcass [butchered
1/2	c	Vinegar
8	c	Water
1		Beef bouillon cube
2	ts	Salt
1	lg	Carrot [chopped]
2	sm	Onions [chopped]
1/2		Green bell pepper [chopped]
3	tb	Flour
1/4	c	Water
8	oz	(1 can) Corn [drained]
4	c	Rice [cooked]

1) Soak the porcupine in a mixture of water (to cover) & vinegar in a large bowl for 1 hour, drain and pat dry. Then place it in a stock pot and add 4 cups of water, cook for 4-5 hours `til the meat falls off the bones, using additional water as necessary... Cool and debone... 2) Combine 4 c water, beef cube, salt and pepper to taste, carrots, onions, and green pepper in a large saucepan and cook for 15 min. Then add the meat and cook for 10 min. 3) Blend the flour and the remaining 1/4 c water and stirr into the stew, add the corn and simmer for 5 min. stirring constantly... 4) Serve over hot cooked rice with hot rolls or french bread and grated cheese...

Source: Paula Anne Jay, Star Lake NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" Cookbook re-typed with permission for you by Fred Goslin in Watertown NY on CYBEREALM Bbs, home of KOOKNET at (315) 786-1120

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