Canadian Lynx Stew

      2 lb Lynx meat
      4 tb Fat
      1    Small onion, chopped
      1 ts Salt
    1/4 ts Pepper
    1/4 ts Summer savory
    1/4 ts Oregano
      4    Potatoes, quartered
      4    Carrots, diced
    1/2    Celery, chopped
      2 tb Flour
    1/2 c Cold water
      1 ts Worcestershire sauce

Wash meat well, pat dry, and cut into 2 inch cubes.

Melt fat in a heavy pot, add meat and cook until nicely browned.

Add onions and seasoning.

Cover with cold water, bring to a boil then reduce heat, place a lid on the pot and simmer for 1 1/2 hours.

Add cut potatoes, carrots and celery and continue cooking for 1/2 hour or until meat and vegetables are tender.

Make a paste of the flour and water and add to the stew, stirring gently until thickened.

Just before serving add the Worcestershire sauce. Serve hot. Serves 4.

From _Northern Cookbook_ edited by Eleanor A. Ellis, Information Canada 1973

Collected by Bert Christensen
Toronto, Ontario

web site: http://bertc.com