20 lb Beef rib bones
6 gal. Water
10 c Dried cranberry or kidney beans
20 lb Smoked meaty ham hocks
20 Large carrots, sliced crosswise
10 Onion, chopped
4 c Chopped fresh parsley
2 bulbs garlic, minced
2 Tbl. Dry mustard
1 lb. fettucine, uncooked, broken
10 oz Bleu cheese, crumbled
5 lb Cabbage, finely shredded
Salt to taste
|
Place beef bones in kettle, cover with water,
bring to a boil, reduce heat, cover,
and
simmer for 4 hours.
Chill bones and broth and remove fat from
surface. Add beans and ham hocks, heat to
boiling, reduce heat, cover, and simmer for
2 hrs. more.
Chill and remove fat from surface; remove
meat from bones; return meat to soup. Add
carrots, onions, parsley, garlic, mustard,
fettucine, and bleu cheese. Cover and simmer
2 hours more. Add cabbage; cook 5 mins. or
until tender. Taste; add salt if necessary. |
