Rodney Myrvaagnes > wrote in
:

> All the above assumes a carcass you have roasted and eaten the main
> flesh from. There is a traditional Polish soup that uses duck blood,
> but you usually can't get the blood, unless you buy the bird from a
> live poultry market. I haven't tried to make that.
>

Also a Slovak version, czarnina. A friend's mother used to make this several
times a year. Her version, at least, was almost a sweet/sour, including
vinegar and raisins.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.