Goat or Lamb's Tails Soup (deer's Tails May Substitute)
Ingredients
- 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 tablespoon of olive oil
- 1 cup dried mushrooms, crushed
- parsley, chive and dill (chopped)
- salt, pepper
- sugar
Instructions
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.