This recipe is suitable for most game birds. Make sure the stew doesnt 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. Posted by Stephen Ceideburg Feb 6 1990. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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|Serving Size: 1 Serving (265g)|
|Recipe Makes: 6|
|Calories from Fat: 3 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 21.3mg||1 %|
|Potassium 248.9mg||7 %|
|Total Carbohydrate 15.3g||4 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 14.4g|
|Protein 4.7g||7 %|
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Calories per serving: 81
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