Duck Soup

• 1 (5 lb.) duck
• 2 Tbsp. vinegar
• 1 medium onion
• 5 stalks celery, sliced
• 5 carrots, sliced
• 1 pkg. pitted prunes
• 1/2 box raisins
• 5 apples, sliced
• salt to taste
• 1/2 to 3/4 c. flour
• half and half cream
• egg noodles, cooked

1. Put duck in kettle with enough water to cover.
2. Heat to boiling.
3. Remove scum from surface of broth.
4. Put in the next 8 ingredients; cook until duck, vegetables and fruit are done. Remove duck from kettle.
5. Take meat off bones and put meat back in soup.
6. Combine 1/2 to 3/4 cup flour and enough cream to make a thin paste.
7. Add this mixture to soup and let simmer.
8. The soup will get thicker.
9. A little sugar or vinegar can be added for taste.
10. Serve with egg noodles.

duck, vinegar, onion, stalks celery, carrots, prunes, raisins, apples, salt, flour, cream, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1054 (may not work)