5 lb. duck
3 bay leaves
3 peppercorns or black pepper and some salt to taste
Leaves from 1 bunch celery
1 slice of dark rye bread
2 tbsp. vinegar

Have butcher extract blood from a freshly killed duck. Keep in a cold glass container until ready to use it. Add to it 1 tablespoon vinegar to keep it from congealing. Put cut up pieces of duck into an enamel pot, cover with water, add pepper, bay leaves, celery leaves and salt. Boil slowly 2 hours or until meat is tender. Remove duck and brown in oven later.

Strain if you wish and remove some fat if too much remains in pot. Crumble rye bread into broth, add vinegar and blood. Bring to a simmer for 15 minutes, stirring constantly. If desired add pieces of liver and gizzard. Serve hot with boiled potatoes.