SOUP

Here is one from my grandmothers book:}

VEGETABLE OX-JOINT SOUP YIELD:12gals.(360 4oz. or 240 6oz.)servings.
30lbs. ox-joints,12gals water,2 bunches celery diced 8.5lbs carrots, peeled and diced, 1lb onion, peeled and diced, 1 no. 10 can tomatoes,10 T. salt, 3T. pepper,1lb barley.

Cut ox-Joints into small pieces. Simmer the ox-joints in the 12 gals. of the water for 2 1/2 hours. Add the barley, vegetables and seasonings to meat and stock. Cook at simmering point for 1 more hour. Add water if necessary
during cooking to make the 12 gals. of soup.


Jack