Recipe - Bouillabaisse Part 2 Of 2

1 Beef Bone
1 Veal Bone
1 Lamb Or Mutton Bone
1 Chicken
1 pt Tomatoes
1 Stalk Celery
3 small Onions; (WalnutSize)
2 Bay Leaves
6 Cloves; or more to taste
1 small Piece Mace; About An Inch
Square
One half Teacupful Dried Corn
One half Teacup Barley
1 Green Pepper
1 Potato
A Sprig Of Parsley
3 md Size Apples2 If Small.
3 md Turnips
1 Stalk Asparagus
1 Orange; juiced and strained

Place bones & chicken in large pot and cover with cold water and let simmer
all day. Then strain, and when cold, skim the grease. Yields 3 quarts of
solid stock.

Place remaining ingredients (except orange juice) in pot in clear water and
boil. Strain. There should be a pint of this vegetable stock after it is
strained.

Allow a small teacup of beef stock to every person and add the vegetable
stock to it. Let it come to a boil and skim. Add salt and red pepper
(should rather peppery), and when ready to serve, add the strained juice of
one orante to this quantity. Sweeten the orange juice until it is
palatable. The soup may require a touch of sugar as some of the vegetables
are acidic.

This is only a outline; ingredients may be varied according to taste.

Serves 6

Source: "Mountain Measures" Junior League of Charleston, WV ed. 1974

Typed for you by billspa@icancect.net

NOTES : 1 teacup= 6 oz.

Recipe by: Mrs. Brooks F. McCabe

Posted to MCRecipe Digest by "Bill Spalding" billspa@icanect.net on May
3, 1998