1 bones from a beaver
1 beaver tail
4 wild onions
4 qt water
4 sweet bay leaves
1 tb wild mustard
1 tb bush spice powder
1 tb salt

Separate the bones from the meat and break the bones into six pieces. Skin
the tail by broiling the tail over the campfire. The scaly skin will come
off in a blistered sheet to reveal the white solid meat underneath. Put the
bones and pieces of tail in a large kettle, add the water and salt. Bring
to a boil, lower the heat and simmer for 30 minutes. Keep the surface clean
with a large spoon, then add the sliced onions, bay leaves, wild mustard
and sppice bush powder. Keep on simmering for another 30 minutes.

Remove the beaver tail pieces. Let drain on a plate and set aside to be
added to the soup at a later time. Strain the soup through a fine sieve
into another large pot and boil down to about a quarter of its original
volume. Clarify with the white from an egg.

Cut the meat from the tail into cubes about 1/2 inch square, add to the
soup and serve hot. You can add to the taste with freshly cut mint,
sprinkled over the individual servings.