1 Chicken.

1 large Beef Knuckle.

2 Veal Shanks.

2 pounds Shoulder Clod, in one piece.

1 large Onion 4 Carrots Parsley Salt.

Any one of the meats may be used or any combination of them. Cover the 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 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.