Duck Soup

• Fowl trimmings and blood
• 1 ½ lbs. spare ribs
• 1 stalk celery

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 pig's blood may also be used.

Cover the fowl trimmings and spare ribs with water, bring to boiling point 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). Re