CZARNINA -- POLISH DUCK SOUP

      Title: CZARNINA -- POLISH DUCK SOUP
  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.
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