Mulligan

Ingredients

• Place in a kettle half full of cold water
• either (a) fish cut in chunks
• a couple of dozen clams
• a half dozen chunks of venison
• Also a half dozen peeled potatoes
• and three large onions
• Salt and pepper
• Salt and pepper
• Add a handful of cubes of salt pork or bacon
• Dissolve a tablespoonful of flour in a little warm water

Method

1. 1

   Place ingredients in a kettle, bring to a boil, and simmer until potatoes disintegrate.

2. 2

   Add any leftover corn or rice, stale bread, and thicken with dissolved flour.

3. 3

   Cook slowly until ready to serve.

Nutrition per serving

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 15. The excerpt below is the record exactly as published.

MULLIGAN This is a camp dish to be cooked over ati open fire. I guarantee nothing on a stove. I know nothing of stoves, and have a dark suspicion of them. To make it: Place in a kettle half full of cold water either (a) fish cut in chunks, (b) a couple of dozen clams, or (c) a half dozen chunks of venison about the size of a tennis ball, depend- ing on whether you want a Fish Mulligan, a Clam Mulli- gan, or a Game Mulligan. Also depending on what you have. Also a half dozen peeled potatoes and three large onions. Salt and pepper, bring slowly to a boil. Add a handful of cubes of salt pork or bacon. Simmer slowly until the potatoes disintegrate. If you have the remains of a can of com or a little residue of cold rice or any- thing of like nature, drop them in. Next put in all the stale bread or hard tack the traffic will bear. Dissolve a tablespoonful of flour in a little warm water

Cook this with the app: pantry check, scaling, and the assistant.