* in one piece ** as much as you like Any one of the meats may be used or any combinations of them. Cover meat with cold water and bring to a simmering boil. Add salt and continue to simmer until meat is tender enough to drop off the bones. Skim often as good Danish soup must be very clear. Remove meat and bones and strain broth. To this broth, tiny dumplings, meat balls or rice are added just before serving. Keep the broth hot while preparing the additions you are going to make to it. Chopped cooked carrots and a sprinkling of parsley are added last.

From the Kronborg Kitchen Kapers Cookbook - contributed by Emma Knudsen