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COOT STEW 
2 coot
6 med. onions
5 carrots, cut in 1 inch pieces
5 tomatoes, peeled and diced
Pinch of marjoram
2 tbsp. chopped parsley
1 tbsp. salt
1 tsp. pepper
2 bay leaves
1 qt. water
3 tbsp. vinegar

Skin birds, removing all fat. Cut out breast, legs and thighs; discard remainder. Place all other ingredients in large, heavy kettle. Bring to simmer. Salt and pepper the coot, roll in flour, brown in butter in skillet. Pour into kettle with vegetables, simmer slowly, covered, about 2 hours. Serves 2.
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