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Soup
Excerpted from Pottenger’s Cats: A Study in Nutrition (page 110)
1. Once each week, make a large kettle of soup stock. Use plenty of bones, such as shank and knuckle, which should be split and the marrow browned with whatever meat is used – shank, short-ribs, oxtail, lamb trimmings or any inexpensive cut of meat [grass-fed, if available].
Cover the bones and meat with cold water, let stand for an hour before beginning to simmer. To extract the calcium from the bone, add ¼ cup of vinegar [use raw apple cider vinegar], and sufficient salt [unrefined sea salt] to flavor. Simmer until the meat falls from the bone. The browning of the meat and marrow will supply a brown color as well as good flavor. Strain through a cloth. Cool, skim off the grease which can be reserved for seasoning. Clear by pouring into the strained broth two slightly beaten egg whites, the shells, and two tablespoons of cold water; bring soup to a full boil for five minutes and restrain. When cool, store the broth in the refrigerator.
As an introduction to the noon or evening meal, heat sufficient broth for one meal, adding vegetable juices or small amounts of cooked vegetables for variation. Always season the soup well and serve very hot.
2. Use any of the above meats with some bone to make a kettle of vegetable soup. When the meat is almost tender, add vegetables cut rather small, such as celery, onions, turnips, carrots, or any combination, with a bouquet of herbs, cooking the vegetables only until tender.
Published in the Price-Pottenger Journal of Health and Healing
Spring 2008 | Volume 32, Number 1
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