1 lb Caribou Oil; for browning meat 8 c Water or stock 2 Bay leaves 4 Juniper berries 2 Cloves 1/2 c White Wine 1 tb Worcestershire Sauce 4 Small potatoes, quartered 1 Carrot; peeled and sliced 1 Parsnip: peeled and diced 1/2 c Turnip; peeled and diced 1/2 c Cabbage; shredded 2 Celery ribs; chopped 2 md Banana peppers, chopped 1/2 c Green peas Trim the meat from the bones and cube in coarse dice. Simmer the bones in water or stock with the bay leaves, juniper and cloves for about 2 hours. Remove the bones and strain the stock. Return the broth to the pot. In a skillet brown the meat in a little oil or bacon fat. Add to the pot. Add the remaining ingredients except the peas and simmer 1/2 hr or more. Add the peas minutes before serving. This soup is best re-heated the second day.
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