Brown Macaroni Soup

Ingredients

• 1.5 oz. Macaroni
• 1 oz. Butter
• Vegetables
• Cornflour
• 2 quarts Bone Stock

Method

1. 1

   Slice up the onions or leeks, one carrot, and make a fagot of herbs; fry them in the butter with 1 dozen peppercorns until they are quite brown, but not burnt.

2. 2

   Sprinkle over a tablespoonful of cornflour, and when brown pour over the boiling stock and stir till it boils up; let it simmer for an hour.

3. 3

   When the vegetables are soft rub the soup through a wire sieve and return to the saucepan.

4. 4

   Boil the macaroni in salt and water for twenty minutes, strain off, and cut into pieces one inch long; put these into the soup and simmer for a quarter of an hour.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 180. The excerpt below is the record exactly as published.

BROWN MACARONI SOUP. 1^ oz. Macaroni . IM. 1 oz. Butter . . \d. Vegetables . Id. Cornflour : :} i^- 2 quarts Bone Stock

Cook this with the app: pantry check, scaling, and the assistant.