and for the final cooking instead of using
water.
Thissoup is alwaysmade ofequalweights
of chicken and lean pork: say % pound of
each,foreachpintofwater. Itisadvisableto
usenotlessthan 6 pintsofwater,andmeatin
proportion.
Thequalityofadishdependsuponthena-
tureofthisprimarysoup.
(a) Chopthemeatintosmallpieces.
(&) Cook slowlj- for 2^ hours, or until
abouthalfoftheliquidhasevaporated.
Inordertodoawaywithanyoilwhichmay
exist, putintothemixture abowlofchicken
blood.
(c) Strain through a thick cloth untilthe
liquid is as clearas water. Should there be
anyoilremainingontop,skimitoff.
Letthesoupcool. Keepintherefrigerator
tobeusedasneeded.