rvpalliende (11/25/82)
This recipe was in the Kitchener-Waterloo Record (Ontario)
in the colum' of Lew Fournier, Tuesday, November 23, 1982.
He took it from Tamara Blake, of Kitchener.
None of them has tried the recipe. (Neither hav' I, because it
appeared on the paper just yesterday)
I reproduce it here without permission.
CREAMED MOUSE
Ingredients
One dozen fat mice.
One cup flour.
One large piece of salt pork.
Six cloves.
Salt and pepper.
Ethyl alcohol.
Procedure
Skin and gut the mice; *don't* remove the heads.
Wash and put them in a pot with enough alcohol to cover
the carcasses.
Marinate two hours.
Cut pork into small pieces and fry slowly.
Remove the mice from the alcohol and roll in a mixture
of salt and pepper and flour.
Put the mice into a fry pan and saute for five minutes.
Now, add alcohol and the six cloves.
Cover the pan and simmer for 15 minutes.
Drench the carcasses with sauce (any cream sauce will do)
and allow to rest, covered, in a warm place for 10 minutes.
Hickory, dickory dock,
The mouse ran up the clock.
The clock struck one,
The mouse came down,
and ended up in a crock.
Enjoy.
Pablo Alliende.