MULLIGAN
This is a camp dish to be cooked over an 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, depending on whether you want a Fish Mulligan, a Clam Mulligan, 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 corn or a little residue of cold rice or anything 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, and stir that in for thickening. Cook slowly until you can’t stand it any longer, and fly to it.