Chervine Soup
Chervine Soup
(for terranan:you can use Venison)
1 pound Chervine ribs
2 pounds Chervine meat
4 C water
1/2 C dry red wine
1 T wine vinegar
2 T parsley, finely minced
1/4 tsp sage
1/4 tsp black pepper
1/8 tsp cloves
1/8 tsp mace
Salt to taste
Trim the fat from the ribs,
and trim and cut the rest
of the meat into bite-sized pieces
In a large pot, bring water to a boil.
Add Chervine ribs, reduce heat,
and simmer, covered, for forty-five minutes.
Remove ribs, allow to cool,
and cut the meat into bite-sized pieces.
Return the rib meat to the pot,
and add all other ingredients.
Return to the boil, reduce heat,
and simmer, covered, for half an hour more,
or until all the meat is cooked through.
Serve in individual bowls.
Cook:
Name:
Alanna nha Caitlin
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