Ingredients
- 1 lb of chipped beaf
- 1 pint preserve jar
- Muriatic acid
- 4 oz. of water
- Salt
Directions
- Put beef into preserve jar
- Add 4 oz. of water into jar
- Add 4 drops of muriatic acid
- Seal, shake, and place preserve jar in freezer for 12 hours
- Let jar thaw
- Place on stove for 1 hour until water is hot
- Strain contents of the jar through a cloth into a bowl
- Chill contents over ice
- Take off ice and let stand for 10 minutes
- Salt soup to taste and enjoy!
No comments:
Post a Comment