| Witches Stew
6 chicken wings, (buzzard wings)
6 lamb riblets, (squirrel legs)
4 chicken necks, (severed necks)
1/2 teaspoon of salt
1/2 teaspoon of pepper
2 cans of tomato soup, condensed
2 cups of water
2 to 4 fresh basil leaves or 1/2 teaspoon dried basil
Rinse the meat, or body parts, and place them in a large pot with enough water to cover the meat. Add the salt and pepper and cook over medium heat until the water comes to a boil. Lower the heat and continue to simmer, uncovered, for about 45 to 60 minutes, or until the meat is thoroughly cooked.
While the meat is cooking, mix the tomato soup and water in another large pot. Stir in the basil and cook over medium heat until your brew begins to boil. Turn the heat to low and simmer, uncovered, for 15 minutes, continuously stirring with a long spoon. When the meat is fully cooked, transfer it with a slotted spoon into the soup mixture. Ladle brew into individual bowls. Penny Halsey
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