OKLAHOMA BACON SOUP

OKLAHOMA BACON SOUP
- one meaty hambone
- ½ pound of very lean smoked bacon
- 3 carrots
- ½ pound of carrots
- ½ pound of celeriac
- ½ pound of peas
- ½ pound of yellow turnips
- ½ pound of leeks
- flour dumplings (see below)
- ½ pound of dried prunes
- vinegar
-sugar

COOKING INSTRUCTIONS:
Cut meat from the hambone into small pieces and soak with the bacon in water overnight. Add plenty of cold water and boil on medium heat for 3-4 hours. Skim foam off frequently; the liquid must remain clear. Strain the broth, add chopped vegetables, and boil for another 20 minutes. Add dried prunes and dumplings and simmer for 10 minutes. Add vinegar and sugar to taste. Serve with boiled potatoes and the cut-up meat.

To make dumplings, mix ½ cup of milk with 1 oz of butter and a dash each of salt and nutmeg. Bring to a boil. Sift in ¼ lb. of flour and stir well. Take the mix off the stove, pour it into a bowl, and immediately mix in two medium eggs. Drop teaspoonfuls of the mix into boiling saltwater. Let simmer for 10-15 minutes.