We shall feast well tonight, thanks to The Mighty Hunter.

GOLF BALL STEW

4-6 lb. hen
1 lg. onion
2 carrots, cut in pieces
3 stalks celery, cut in pieces
3 qts. water
1 tbsp. chicken bouillon
Four golf balls, killed, cleaned, and with the bullets removed

In a large stock pot, cover hen with water, add vegetables and bouillon and boil until very tender. Allow chicken to cool in the liquid. Remove chicken and reserve for some other future use. Strain remaining broth and put the cooked vegetables in a separate bowl. Add salt and pepper to taste. Add cooked golf balls and thoroughly heat them or drop uncooked golf balls into broth and gently simmer until balls are cooked through, about 15 minutes.