Macaroni Soup

Ingredients

• Bones (if bought)
• 1 tablespoonful of salt
• 1 good-sized turnip
• 4 leeks
• 2 carrots
• 2 onions
• 2 cloves
• a blade of mace
• A bunch of herbs, marjoram, thyme, lemon thyme, and parsley
• 1 lb. of maccaroni

Method

1. 1

   Cut meat from bones, break bones into pieces, and cover with cold water in a saucepan.

2. 2

   Boil and add salt.

3. 3

   Prepare vegetables and add to the saucepan with mace and peppercorns.

4. 4

   Simmer for two and a half hours.

5. 5

   Cook macaroni separately, then add to soup before serving.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 79. The excerpt below is the record exactly as published.

Bones (if bought) 2 1 tablespoonful of salt and peppercorns . . . . ) , 1 good-sized turnip and 4 leeks J 4z 2 carrots 1 2 onions, 2 cloves, and a blade of mace ij A bunch of herbs, marjoram, thyme, lemon \ k thyme, and parsley j °2 J lb. of maccaroni i| 7V^ required, about two and a half hours. Now we will show you how to make Soup from Bones, 1. We take the bones and cut off all the meat that can be used. N. B. — Cooked or uncooked bones can be used. 2. We break up the bones in pieces and put them into a saucepan, with cold water enough to cover them, and one quart more. 3. We put the saucepan on the fire to boil. 4. When it just boils, we put in a tablespoonful of salt, to help the scum to rise. 5. We take one good-sized turnip, peel it, and cut it in quarters. N.B. — When turnips are used only for flavouring, they can be peeled thinner than if for eating. 6. We take two carrots, wash them, scrape them, and cut them in quarters ; we take four leeks, wash them, and shred them up finely. N.B. — As these vegetables are prepared, they should be thrown into cold water to keep them fresh. Lessons on Making Soup. — Macaroni Soup. 201 7. We take two onions, peel them, and stick two cloves into one onion. N.B. — The outer skins of the onions can be put into a saucepan by the side of the fire to brown ; when browned, they are useful for colouring gravies and soups. 8. We should skim the soup well and then put in the vegetables ; we also add a blade of mace

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