---------- Recipe via Meal-Master (tm) v8.04
  Categories: Ethnic, Soups
       Yield: 1 servings
            Fowl trimming and blood
   1 1/2 lb Spare ribs
       1    Stalk celery
       2 bn Parsley (small)
       1 sm Onion
       4    Allspice buds
       4    Whole cloves
            Salt to taste
       3    Whole peppers
      10    Dried prunes
            Dried apples or pears
      15    Cherries or raisins
       2 tb Flour
       1 c  Sweet cream
       1 ts Sugar
     1/2 c  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 pigs blood
   may also be used. Cover the fowl trimmings and spare
   ribs with water, bring to a boil 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 1/2 hour more.
   Blend flour with 1/2 cup of the blood mixture, add 3 T
   soup stock, and pour into soup, stirring constantly.
   Add sugar and cream and bring to a boil. Serve with
   egg noodles or potato dumplings.