6 sl Bacon
1 lg Rabbit; cleaned and cut in
- pieces
1 Frying chicken; cleaned and
- cut in pieces
2 lg Onions; peeled and cut in
- wedges
2 lg Green peppers; seeded and
- cut in 1/2" pieces
1 Whole red cayenne pepper
1/2 lb Sliced mushrooms or puffballs
1 lb Carrots; peeled and sliced
3 md Potatoes' peeled and cut in
- 1/2" chunks
2 c Corn kernels
In a large stew-pot cook bacon until done but not crisp. Add
rabbit and chicken and cover completely with water. Cook, covered,
until meat comes off the bones, about 1 hour and 20 minutes.
Remove meat from stock and set aside to cool.
Meanwhile, bring stock back to a boil and add onion, green pepper,
cayenne, mushrooms, carrots, potatoes, and corn. Cook until
potatoes are done, about 25 to 30 minutes. While vegetables cook,
remove meat from bones. Discard bones and shred meat. As soon as
potatoes are tender, remove about half of them from the broth and
finely mash. Add shredded meat to broth, stir in mashed potatoes
to thicken. Season with salt and pepper to taste.
