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Goat or Lamb's Tails Soup (Deer's Tails may Substitute)

12 prepared goat's tails
1 tablespoon lemon Juice
1 bay leaf
1 cup barley (cooked for one hour and drained and washed)
2 chicken boullion cubes
2 carrots shredded
1 parsnip root, shredded
1 small onion chopped
2 tablespoons of olive oil
1 cup dried mushrooms, crushed
parsley, chive and dill (chopped)
salt, pepper

Cut off tail at the root, lay on scraping table, and dip into
boiling water, or pour over to loosen hair and scurf. Scrape with
bell hog scraper, until clean of all hair and scurf, and scrub with
soap and water until clean. Package in bags of 12 and freeze
immediately or use that day.

Soak tails in refrigerator with cold water to cover, with 1 Tablespoon
of Lemon juice and Bay leaf overnight.

Next day add the boullion cubes and cook with the barley at least
4 hrs on Simmer heat, adding water if necessary (don't add cold
water, always add hot water).

Meantime saute onion, carrot and parsnip in 1 tablespoon of olive
oil. Add cooked and dry vegetables to soup and cook another 30
min. Add salt, pepper, and sugar to taste. Serve hot.


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