1 fresh duck or 2 qt. water
12 dried prunes
1 box raisins
1/2 pt. duck blood
4 tbsp. flour
Water
1/2 pt. sour cream
Dash of vinegar or sugar to taste

Place meat in kettle, cover with water. Bring to boil, skim soup, until clear. Add prunes and raisins. Cook until meat is tender. Mix flour with a small amount of water and force it through a strainer. Add blood, vinegar, sour cream and sugar. Beat well. Stir into boiling soup, mixing thoroughly. Cook soup over low fire until thick. Taste and adjust seasonings.