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Chocolate or Blood Soup





1 Duck, Cut Up
1 pint or more Duck Blood
6 prunes
1 Onion, Large
4 Ribs of Celery
2 Carrots
6 Allspice Berries
2 Bay Leaves
1/4 Cup Vinegar
1 Slice of Dark Rye Bread
Salt To Taste


Follow step by step to ensure best results

In glass or porcelain container, collect blood from a freshly killed duck.
Immediately add 1 TBSP of the vinegar to the blood to keep it from coagulating.
Place cut-up duck into pot with 3 to 4 quarts of hot water.
Add onion, spices, celery and carrots.
Salt to taste.
Cook about 1 to 2 hours.
Skim as necessary to keep broth clear.
When meat is tender, remove from broth, place in oven to keep hot.
Strain broth into a stainless steel, enameled or glass pot. DO NOT USE ALUMINIUM.
Add remainder of vinegar and crumble bread into the duck blood, then add the mixture to the broth. Stir constantly as you add the blood mixture.
Next bring to a boil and reduce to simmer for about 15 minutes, stirring constantly with a wooden or stainless steel spoon.
Serve hot with egg noodles


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