Muskrat Soup

This recipe is published here with the gracious permission of Ann McElhinney.

Total carbs (calculated using 1 lb. muskrat and 2 cups cream): 
22 g

1		muskrat
		cream
3		hard boiled eggs
1	T	dry mustard
1	T	flour
		Black and cayenne pepper and salt

Covered prepared muskrat (musk removed and thoroughly washed) with
water in a pot with cover, and cook slowly until tender, adding water
if needed. Cool and take meat from bones and cut into small pieces with
scissors (it is important to use scissors). Save the pot liquor and add
an equal quantity of cream. Mash egg yolks, add mustard and flour and
stir liquid into it. Season to taste with black and cayenne pepper and
salt. Chop egg whitess and, with the meat add to soup after it has
boiled. Serve very hot. Sherry may be added at the table or before.

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