-
1
This is a soup prepared on pig harvest day and is the kind that has to be made in large quantities.
-
2
Wash beef bones, cook bones and flank in 3 qt cold water w/1 tablespoon salt.
-
3
After 30 minutes, add onion, garlic, paprika, peppercorns, and cloves.
-
4
Continue boiling additional hour.
-
5
Put 3 qt water in seperate pot with pork head section.
-
6
Boil 4 minutes.
-
7
Remove pork head, rinse and put aside until beef is finished.
-
8
Then add pork head and backbone to the beef.
-
9
Cook until done.
-
10
Meanwhile, peel vegetables, cut into long strips.
-
11
Using 2 coups of the meat broth, cook vegetables.
-
12
Add saffron, celery and parsley leaves.
-
13
Make a dough with flour and egg; roll it as thin as possible.
-
14
Cut into 3 inch strips and roll around rolling pin in spiral.
-
15
Slide off spirals onto baking sheet and dry in a 200 degrees F oven - about 10 minutes.
-
16
Take soup from heat, remove meat and bones.
-
17
Remove pork meat from bones, cut into little pieces.
-
18
Reserve the boiled beef flank as a main course - or save for another occasion.
-
19
Skim soup to remove fat.
-
20
Remove vegetables; set aside.
-
21
Strain broth thru cheesecloth.
-
22
Cook spiral noodles in soup just prior to serving.
-
23
Put pork meat in soup tureen, add cooked vegetables, pour in broth with noodles on top.
