Fear 2196DanielSan You may certainly attempt to prove to me that you have no fear with the same rigor that you required...
How much for the little girl, ChungSilver sheckels are pretty cheap these days. At around 17 grams, a Hebew shekel runs about US $3 each. I don't know how much your daughter would sell on...
jmcquown
A very simple and traditional danish soup meant to preserve as much energy from the animal as possible (now considered gourmet). It is very good for cold nights. I'm not sure about the translation of some of the roots I used.
Boil 2 chunks of veal breasts or one chunk of beef breast in a big pot of salted water. Add a couple of onions and a sliced leek, and some dized carrots, parsnips, parsleyroot, perhaps some "earthroots?" or celery roots (I left this out). The meat has to boil for 2 hours, but the roots and veggies has to be taken out when they are tender. After 2 hours take the meat out and remove the bones, and the remaining fat. Dice the meat. Put the meat and veggies back into the soup and add salt and pepper to taste.
While the meat is boiling, you can make "flourballs" (maybe you'd call them dumplings):
Boil 2 oz butter in 1-2 cup water, take off heat. Add 1-2 tsp salt and 1-2 cup flour and whisk it until uniform. Whisk in 2-3 eggs, one at a time. Bring some salty water to boil and keep cold water handy. Put flour balls in the boiling water witha tea spoon, and add the cold water so it doesn't boil anymore. Brgin it to boil, add cold water, bring it to boil, cold water, bring to boil and take them out.
Serve with soup with meat, flourballs and the veggies-roots.
