Grammy Barchak's Czarnina BLOOD SOUP
- Drain the blood from a 6-7 pound duck
- Add a touch of vinegar to the blood to stop coagulating,
- Refrigerate
- Prepare duck. strip yellow skin from gizzard
- Remove grease sack near the tail end
- Singe off remaining feathers
- Cut up duck and place into a pot
- Add 2 stocks celery pieces, 4 sprigs parsley, 1 large onion cut up
- Cover meat and vegetables with water
- Cook for 1 hour
- Add 10 or more dried prunes
- Cook 1/2 hour
- Add some butter to the pot
- Remove blood from frig and strain through cheesecloth to remove blood clots
- Blend 2 tablespoons of flour into 1 cup of sour cream
- Slowly add blood and mix until smooth
- To the mixture, pour a little hot soup and blend
- Dump into soup
- Add salt and pepper to taste
- Boil soup
- Skim the fat from the top
- Serve
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