Duck Soup



  • Fowl trimmings and blood
  • 1 ½ lbs. spare ribs
  • 1 stalk celery
  • 2 sprigs parsley
  • 1 small onion
  • 4 whole allspice
  • 4 whole cloves
  • Salt to taste
  • 3 whole peppers
  • 10 dried prunes
  • Dried apples or pears
  • 15 cherries or raisins
  • 2 tablespoon flour
  • 1 cup sweet cream
  • 1 teaspoon sugar
  • ½ cup vinegar


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). Remove spice sack, add fruit and cook for one-half hour more. Blend flour with ½ cup of the blood mixture, add 3 tablespoons of soup stock, and pour into soup, stirring constantly. Add sugar and cream and bring to boiling point. Serve with egg noodles or potato dumplings.