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Goat Ear Broth

2 pounds frozen goat ears (deer or rabbit ears may substitute)
1 large hot yellow onion
1 bay Leaf
1 bunch celery
4 carrots
1 turnip
4 parsnips
6 African bird peppers or cayenne pods, whole
6 chicken boullion cubes
1 gallon water

Cut off ears, and lay on scraping table. Dip in boiling water to
loosen hair and scurf and scrape thoroughly with a Hog S craper
until all hair and scurf has been removed and ears are pink. Scrub
with water and rinse thoroughly. Pack into pound packages and
freeze for later use. If Nubian Ears, cut in halves or Thirds.
Young ears are best.

Into a large pot, pour the water. Squeeze 1 lemon into the pot and
grate some of the yellow peel in there as well. Add the two blocks
of goat's ears, and all the vegetables, cut into huge pieces, just
large enough to fit into the pot.

Do not cut the peppers, leave them whole. Do not peel the onion,
but be sure all vegetables are washed thoroughly.

Cover and cook on simmer 10 hours. Strain, and keep broth that is
left in the fridge to reheat.


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