Duck Soup

Ingredients

 * 1 duck, cut up
 * 1 onion, large
 * 6 allspice berries
 * 2 bay leaves
 * available duck blood
 * 4 ribs of celery
 * 2 carrots
 * 1 slice of rye bread, dark
 * ¼ cup vinegar
 * salt to taste
 * Variation: omit carrots and celery, add 5 or 6 prunes.

Directions

 * 1) In glass or porcelain container, collect blood from a freshly killed duck.
 * 2) Immediately add 1 tbsp vinegar to keep blood from coagulating.
 * 3) Place cut-up duck into pot with 3 to 4 quarts of hot water.
 * 4) Add onion, spices, celery and carrots.
 * 5) Salt to taste.
 * 6) Cook about 2 hours.
 * 7) Skim as necessary to keep broth clear.
 * 8) When meat is tender, remove from broth, place in oven to keep hot.
 * 9) Strain broth into a stainless steel or enameled pot. Do not use aluminium.
 * 10) Crumble bread, add remainder of vinegar and duck blood to the broth.
 * 11) Bring to boil and reduce to simmer for about 15 minutes, stirring constantly with a wooden or stainless steel spoon.
 * 12) Serve hot.