peerelski
28.10.06, 11:30
Put vinegar into glass or crockery bowl (not metal) and into this catch the
blood when killing the duck or goose and stir to avoid coagulation. Fresh
pigs blood may also be used. Cover the fowl trimmings and spare ribs with
water, bring to a boil and skim. Put spices, celery, onion and parsley into a
sack and add to soup. Cook slowly until meat is almost done, about 2 hours.
Remove spice sack add fruit and cook for 1/2 hour more. Blend flour with 1/2
cup of the blood mixture, add 3 T soup stock, and pour into soup, stirring
constantly. Add sugar and cream and bring to a boil. Serve with egg noodles
or potato dumplings.
fooddownunder.com/cgi-bin/recipe.cgi?r=86945
