3 1/2 pounds duck or goose, cut up, or 1 1/2 pounds spareribs and fresh blood
1/2 cup white vinegar
2 bay leaves
1 stalk celery, coarsely chopped
2 sprigs fresh parsley
1 small whole onion
4 whole allspice
3 whole peppercorns
Salt to taste
1 cup raisins
1 cup coarsely chopped dried fruit (prunes, apples or pears)
2 tablespoons flour
1 cup sweet cream
1 teaspoon sugar
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 (the same method may be used with fresh pig's blood). Or, purchase this mixture from your butcher.
Place fowl or pork trimmings in a heavy pot, cover with water, bring to boiling point on medium heat, and skim.
Put spices, celery and onion into small square of cheesecloth, bundle up and tie, then add to stock; let parsley float on top. Cook slowly, over medium heat, until meat is almost done, about 2 hours.
Remove spice sack; discard parsley; add fruit, and cook 1/2 hour more. Then remove meat with slotted spoon and allow soup to cool. Add salt to taste.
Blend flour with 1/2 cup of the blood mixture; add 3 tablespoons of soup stock, and pour into soup, stirring constantly. Add sugar and cream; heat and serve (do not let soup get so hot it curdles-actually, it is more flavorful served at room temperature). Serve with potato dumplings.
6 large potatoes, peeled
1 teaspoon salt
4 tablespoons flour
Grate potatoes (can use food processor). Drain off or squeeze out any potato liquid and add salt and enough flour to make a very stiff dough.
Drop mixture into boiling water and cook approximately 15 minutes, uncovered. Remove and serve with the soup-either alone or as a side on a plate or pleasingly plopped in the middle of the bowl. 4 servings of dumplings