Matthew suffered martyrdom by being slain with a sword at a distant city of Ethiopia. Mark expired at Alexandria, after being cruelly dragged through the streets of that city. Luke was hanged upon an olive tree in the classic land of Greece. John was put in a cauldron of boiling oil, but escaped death in a miraculous manner, and was afterward banished to Patmos. Peter was crucified at Rome with his head downward. James, the Greater, was beheaded at Jerusalem. James, the Less, was thrown from a lofty pinnacle of the temple, and then beaten to death with a fuller’s club. Bartholomew was flayed alive. Andrew was bound to a cross, whence he preached to his persecutors until he died. Thomas was run through the body with a lance at Coromandel in the East Indies. Jude was shot to death with arrows. Matthais was first stoned and then beheaded. Barnabas of the Gentiles was stoned to death at Salonica. Paul, after various tortures and persecutions, was at length beheaded at Rome by the Emperor Nero.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats		Soups	8	Servings

INGREDIENTS

5	lb	Mixed beef and veal bones
2	lg	Carrots; scrubbed
2	lg	Ribs celery; cleaned
2	lg	Onions; cut in half
		Water
2	tb	Tomato paste
6		Parsley sprigs
1	ts	Thyme; leaves
18		Peppercorns
2	md	Garlic cloves; crushed

INSTRUCTIONS

Preheat oven to very hot, about 500F degrees. Place bones in a single layer
in a roasting pan, break carrots and celery into large pieces and sprinkle
among the bones, ditto with the onions. Roast for 30 to 45 minutes until
meat, bones, and vegetables begin to brown, even burn a little. Dump these
into a deep stock pot. Pour about a half inch of water into the roasting
pan and dissolve any bits which have stuck to the bottom of the pan. Pour
over bones. Add more water to several inches above bones. Bring to a boil
and stir in tomato paste. Add parsley, thyme, peppercorns, and garlic.
Cook, barely simmering, for several hours, adding more hot water as
necessary. Strain and boil slowly until reduced and flavor is intensified.
Allow to cool and skim any fat from the top.
SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040)
Notes: Refrigerate, tightly covered, or freeze. Makes about 2 quarts
Recipe by: Lee Bailey's Soup Meals: Cold-Weather
Posted to MC-Recipe Digest V1 #1049 by KitPATh <phannema@wizard.ucr.edu> on
Jan 28, 1998

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