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1 lb 2-3 lb veal/lamb breast
2 tb Chicken bullion mix (or 1 qt Water to 1 qt (or broth)
1 ts Nutmeg
1 ts Ginger, powdered
16 ea Cloves, whole
1 ea Medium/large carrot, chopped
1 c Grapes (optional)

Cut the meat as needed to fit in the slow cooker, removing as much fat as possible. Now toss in the rest. Cook on high for 4 hours, then cool it and skim off the fat. Reheat and it's good heated for 6 hours at a shot for 2 days. (refrigerate in between times!) Serves well with an acorn or butternut squash, cut in half and baked then served in a bowl with the shell filled with meat and soup. Add rice (Basmati or Jasmine preferred) and some blue lake green beans for a perfect but easy meal.

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