Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Giblets* 1/2 c Pearl barley
Pot Vegetables** 3 Dried mushrooms; soaked and
Salt -drained
2 qt Chicken or veal stock

* For giblets use chicken, turkey, duck or goose gizzards, necks,
hearts, wing tips and feet- no livers.

**German Pot vegetables or Soup Greens means a carrot, a celery rib
with leaves, a small knob of celery root [celeriac], a small parsnip,
a parsley root, a leek, an onion and 3 sprigs of parsley. Use any or
all as available.

Simmer stock, giblets and pot vegetables for an hour. Add barley and
mushrooms and simmer another half hour. Check seasoning.

From: The German Cookbook by Mimi Sheraton, 1965 Posted by: Jim Weller
Submitted By JIM WELLER On 12-03-95

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