Bulrush Broth

Ingredients:

• 1 1/2 pounds oxtail, cut up
• 1 1/2 teaspoons salt
• 1/2 cup flour
• 2 tablespoons bulrush flour
• 2 tablespoons mustard seed
• 2 tablespoons bacon fat
• 6 cups water
• 1/2 cup bulrush shoots
• 3 wild onions
• 1/4 cup wild rice
• 3 bulrush roots, thinly sliced
• 1 tablespoon Worcestershire sauce

Roll the meat pieces in a mixture of flour and salt. Saute them in hot fat, turning several times to brown completely. Add the water, bulrush shoots, and wild onions, then cover and simmer 1 1/2 hours. or until the wild rice is tender.

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