Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Leftover Meat Bones
1 qt Water
1 tb Arrowroot
1 Handful parsley, dill,
-sorrel, basil or any
-green herb
1 Clove Garlic
2 md Onions -- diced
1 c Barley Or Rice -- uncooked
1 Handful parsley, sorrel,
-basil, or any fresh
-vegetables on hand
Canned Tomatoes -- optional
1 tb Pickle Juice
Dr Bonner's Balanced Mineral
Seasoning -- to taste
Soy Sauce -- to taste

After breakfast, or about 2 hours before lunch, take whatever leftover
bones you have in your refrigerator and boil them, covered, in about
1 qt of water for 1 1/2 hrs. Take a cup or so of stock, cool it, mix
it with the arrowroot, and return it to the pot. Add a handful of
fresh herbs which have been blended with the clove of garlic, onions,
barley or rice and whatever fresh vegetables are in your
refrigerator. If you like, you can add a can of tomatoes.

Adjust to taste with pickle juice, Dr. Booner's seasoning, and soy
sauce to taste. Simmer, covered, 20 mins, or until the barley or rice
is cooked. Makes 4 cups.

Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6

From: Dan Klepach Date: 05-28-95 (159) Fido:
Cooking

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