SC - Hierarchy-Cathedral

[Marisa Herzog]

Hehehehe...Grandma used to call it the bottomless soup pot  :D cause it 
never really got empty since the water from cooking veggies went in and the 
broth from roasts and stuff that was not made into gravy...and Ras is 
right...if you refrigerate it overnight you can just peel the fat off the 
top of the broth....tho in Grandma's case it was more like a thick aspic 
 :)

Dragonfyr

- -----Original Message-----
From:	Michael F. Gunter [SMTP:mfgunter at tddeng00.fnts.com]
Sent:	Friday, September 12, 1997 11:13 AM
To:	sca-cooks at Ansteorra.ORG
Subject:	RE: SC - Soup stock

>
> Actually, as a child I can remember my grandmother always having a pot
> simmering on the stove.  Into it went all kinds of odds and 
ends....potato
> peelings, onion stuff, celery leaves, the skins of tomatoes when she was
> making tomato sauce, meat trimmings, etc.  best darned soup in the
> world....she clarifed it with a beaten egg white then added whatever meat 
> and stuff before serving with loaves of hot crusty bread
>
> Dragonfyr


Sure, that's also an old Cajun tradition as well.  Gumbo is
basically okra with the "leavings pot" broth and whatever meat you
have at the time.  I've been told by a swamp friend that it's
wonderful but be sure to strain everything with your teeth before
you eat it.

Gunthar
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