YOM-TOV SOUP
(
Passover Dishes) - (
The International Jewish Cook Book)
Take two pounds of ribs of beef and one chicken. Place in a large
cooking-vessel with plenty of water and add a split carrot and onion, a
head of celery, a little parsley root, pepper and salt to taste, and a
pinch of saffron. Let the whole simmer for two hours. The meat is then
removed and can be used as a separate dish.
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