- 2 pounds boned breast and shoulder of mutton
- 2 pounds cattail root
- 8 medium-sized wild onions
- 1 bunch fresh mint
- 3 cups water
- Salt and pepper
Cut mutton into small pieces and set aside. Wash the cattail root, remove the root hairs, and cut into 1/4 inch slices. Clean the wild onion and slice 1/4 inch thick.
Take a 3-quart saucepan and line the bottom with a layer of meat. season with salt and pepper. On top of the meat put a layer of sliced cattail root, and a layer of sliced onion on top of that.
Repeat the operation until all ingredients are used. Put a large bunch of mint in the middle.
Moisten with water, and cook gently over low heat for two hours. The cattail root serves a double purpose in this dish: to both give the stew flavor and thicken it.
Serve very hot. Serves Six.
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