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Ingredients
- 3 lb. beef
- 1 lb. pork
- salt and pepper
- garlic and onion salt
- 4 to 5 c. Mother's oats
- 3 Tbsp. rubbed sage
- 1/2 tsp. salt
Method
- Boil the meats seasoned with salts in enough water to yield about 2 quarts of stock.
- When tender, remove the meat and remove all bones, gristle, fat, skin and other objectionable objects. Chop meat against grain into chunks (1/2-inch or less)
- Heat stock; when boiling, add oats, stirring well to prevent sticking. Add water or oats as necessary to make mixture barely stiff.
