1 1 armadillo
1/2 cup salad oil
3/4 cup vinegar
1 2 cups water
1 1 tablespoon salt
1 1 onion sliced
1/2 cup salad oil
1 lb smoked pork sausage
1 cut into bite size pieces
1 2 large onions chopped
1 4 stalks celery, chopped
1 1 large bell pepper, chopped
1 2 cloves garlic, chopped

1 small can mushroom steak sauce 4 tablespoons Worcestershire 1 tablespoon
monosodium glutamate 1 large can mushrooms
1 1/2 cups dry red wine 1 bunch parsley, chopped 1 bunch green onions,
chopped 1 lemon

Armadillo is cleaned similarly to turtle. Clean and cut into serving
pieces. Marinate the meat in a sauce made by combining salad oil, vindgar,
water, salt and onion. Marinate for 24 hours. Drain meat and place in a
glass container. Pour 1 quart of red wine over meat and let it stand for 6
to 8 hours in refrigerator. Remove meat and let drain for 1 hour. Place oil
in black iron pot brown sausage and armadillo. Remove armadillo, but leave
sausage in the pot. Add onion, celery, bell pepper, garlic and saute with
sausage until vegetables are tender. Add the steak sauce, Worcestershire,
salt pepper and monosodium glutamate. Stir until well mixed. Put armadillo
meat back into pot. Add enough water to cover meat. Bring to a boil. Reduce
heat and simmer covered for one hour. Turn pot by handle back and forth to
stir. Add mushrooms and wine, slowly stirring them into pot. Sprinkle
parsley and onion tops and lay thin lemon slices on top. Simmer without
cover for 10 to 15 minutes. Serve over rice.