MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roast Skunk
Categories: Five, Game, Vegetables
Yield: 2 Servings

1 Skunk; skinned, eviscerated,
- scent bag removed
2 lg Sliced carrots
1 c Clear soup
1 ts Onion juice

Dissolve 1 chicken bouillon cube in 1 cup of hot water.
Skin, clean, and remove scent bag from skunk. Parboil in
salted water 15 minutes. Drain off water. Then place meat
in fresh water and steam until tender, about 1 hour.

Transfer to roasting pan and put in oven at 375ºF/190yC.
Add 1 cup of clear soup broth, 2 sliced carrots and 1
teaspoon of onion juice. Cook, uncovered, for 2 hours.

From: http://www.cooks.com

Uncle Dirty Dave's Archives

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... 2 + 2 = 5 for extremely large values of 2.
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