Recipe Categories
Meat
Goat

James's Goat Ears

2 pounds frozen goat ears (deer or rabbit ears may substitute) 
1 large hot yellow onion 
1 bay Leaf 
1 bunch celery 
4 carrots 1 turnip
 4 parsnips 
6  peppers or cayenne pods, 
whole 6 chicken bullion cubes
 1 gallon water

Cut off ears, and lay on scraping table. Dip in boiling water to loosen hair and scurf and
scrape thoroughly with a Hog S craper until all hair and scurf has been removed and ears are pink.
Scrub with water and rinse thoroughly. Pack into pound packages and freeze for later use.

If Nubian Ears, cut in halves or Thirds. Young ears are best. Into a large pot, pour the water.
Squeeze 1 lemon into the pot and grate some of the yellow peel in there as well.
Add the two blocks of goat's ears, and all the vegetables, cut into huge pieces, just large
 enough to fit into the pot. Do not cut the peppers, leave them whole. Do not peel the onion,
but be sure all vegetables are washed thoroughly. Cover and cook on simmer 10 hours.
Strain, and keep broth that is left in the fridge to reheat.

Often we allow ourselves to be upset by small things we should despise and forget. We lose many irreplaceable hours brooding over grievances that, in a year's time, will be forgotten by us and by everybody. No, let us devote our life to worthwhile actions and feelings, to great thoughts, real affections and enduring undertakings.

- André Maurois