2l6 



THE AMERICAN MOOSE 



"Why," said he, "it's Hke— " and he tried to 

 think of something worthy to be compared with 

 it; "it's like — that is — you've eaten — you've 

 eaten pigs' feet? But, thunder! Pigs' feet are 

 no more to be compared to moose muffle — " 

 and he struggled to find words with which to 

 make adequate apology to the moose family 

 for allowing himself to make such an unworthy 

 comparison. 



I have eaten of the muffles of many moose since 

 then, and I too am unable to name a familiar dish 

 to which it may be likened. Perhaps turtle soup, 

 in which the fat of the turtle is used in prodigal 

 amount, resembles it more closely than anything 

 else. 



Stewed Muffle of Moose. — Clean the muffle 

 thoroughly by skinning, shaving off the skin of the 

 nostrils with a sharp knife. Wash thoroughly 

 and cut into two-inch pieces. Put the meat into a 

 stew-pan, with a slice of clear fat salt pork cut into 

 dice, and an onion cut up fine. Add cold water to 

 cover, and let it stew gently till tender — four or 

 five hours. Add water as it boils away, being sure 

 to have plenty of broth when done. Add sliced 

 potato in season to cook. Thicken, season, and 

 serve. 



Newton Hibbs, writing of moose hunting in the 



