Palestine Soup

Ingredients

• 1 knuckle of veal
• 1 calf's foot
• 1 pound chorissa
• 1 large fowl
• 4 quarts water
• fresh lemon peel
• 6 Jerusalem artichokes
• 1 bunch of sweet herbs
• salt
• white pepper
• nutmeg
• 1 blade of mace
• flour or ground rice

Instructions

1. Stew the knuckle of veal, calf's foot, chorissa, and large fowl together in four quarts of water. Add the fresh lemon peel, Jerusalem artichokes, bunch of sweet herbs, salt, white pepper, nutmeg, and blade of mace.
2. When the fowl is thoroughly done, remove the white parts and set aside to prepare for thickening. Allow the remaining stock to continue stewing until it is sufficiently strong.
3. Pound the reserved white parts of the fowl and sprinkle with flour or ground rice. Strain the soup, then stir in the pounded fowl mixture until the soup thickens.