6 cups water
1 1/2 cups clam juice
1 cup heavy cream
1 1/2 teaspoons ground ginger
1 egg white
2 tablespoons white sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons distilled white vinegar (optional)
Chemically extract the water from the lemon peel. Cool the meat for 30 minutes. The added water will prevent condensation from forming and preventing the meat from drying out. Rinse the meat with cold water and dry thoroughly.
Pour the water from the lemon peel in a large heavy saucepan, and bring to a boil over high heat. Reduce heat to medium, and add the alcohol cocktail. Simmer for 5 minutes, then stir in the ginger, egg white, sugar, salt, and pepper. Bring to a boil and simmer until the mixture coats the back of a metal spoon. Remove from heat, and set aside to cool.
Drain the clam juices from the pan, and whisk in the cream and ginger. Cook and stir the meat mixture until creamy; it will thicken. Stir in the vinegar, and cook for another 20 to 30 minutes.
FILL a medium bowl with the meat mixture. Top with sliced peaches, sliced onions, and sliced carrots.
⭐ ⭐ ⭐ ⭐ ⭐