Nudle Soup

Ingredients

• 1/2 pound shank of beef
• 1 teaspoonful salt
• 1 fine-cut onion
• 2 slices of carrots
• 1 leek
• little soup celery
• a bouquet
• 1/2 tablespoonful butter
• 1/2 tablespoonful flour
• 1/2 the nudles described below

Method

1. 1

   Cover the shank of beef with cold water, add salt, and boil.

2. 2

   Add onion, carrots, leek, celery, and bouquet.

3. 3

   Boil for 2 hours, strain, and remove fat.

4. 4

   In a frying pan, melt butter, add flour, and stir.

5. 5

   Add to the soup, bring to a boil, and sprinkle in nudles.

6. 6

   Boil for 10 minutes and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 18. The excerpt below is the record exactly as published.

Nudle Sonp. — Place in a saucepan a shank of veal, or take ly^ pound shank of beef; cover with cold water; add 1 teaspoonful salt ; set the saucepan over the fire, and when it begins to boil add 1 fine-cut onion, 2 slices of carrots, 1 leek, little soup celery, and a bouquet ; cover and boil 2 hours ; then strain, remove the fat, re- turn the soup in saucepan to fire again. Melt in a small frying pan Vt tablespoonf ul butter, add y^ tablespoonful flour, stir until the butter has absorbed all the flour, add it to the soup ; as soon as the soup boils again sprinkle in y^ the nudles described below, boil 10 minutes, and serve. Nudles. — Mix 1 egg with y, teaspoonful melted butter (meas- ured after it is melted), 1 small tablespoonful water ; add sufficient flour to make a stifF paste ; work it 5 minutes on a floured board, until it does not stick to the hands any more ; then divide it into 4 equal parts ; roll each part as thin as a sheet of paper ; cut them in strips lyt inch in width ; dust the strips with flour ; lay 4 strips over one another, and cut them fine with a sharp knife like straws. When they are all cut in this way sprinkle them over the board and let them lay 1 hour ; then sprinkle as many nudles as wanted into the boiling soup. This quanity of nudles is sufficient for 4 quarts of soup. If not wanted all at one time they may be put away in a box. Einlanf Sonp* — Place a soup kettle over the fire with a small shank of beef, about 2 pounds, or a shank of veal ; cover with cold water ; add yg tablespoonful salt; cover and let it come to a boil ; then add 2 onions, 1 small carrot, 1 white turnip, 1 leek, a little celery, and a bouquet ; cover and boil slowly till the meat is done ; then strain the soup into a clean saucepan, return it to the fire ; melt y^ tablespoonful butter, add y^ tablespoonful fiour, stir for few minutes ; add it to the soup ; season with a little nutmeg, and if necessary add more salt ; boil 5 minutes ; then beat up 1 egg until SOUPS, KTa 85 light; add Vs teaspoonful melted batter, 1 tablespooaful floury 1 tablespoonf ul milk, a pinch of salt ; hold this over the soup, let it ran slowly into the boiling soup, cook 3 minutes ; remove from flroi add 1 tablespoonf ul fine-chopped parsley, and serve. Turkish Soup. — Melt 2 ounces butter in a saucepan ; add 1 fine-chopped onion, 7* chopped green pepper, 2 tablespoonf uls fine- cat raw ham ; cook and stir 6 minutes ; then add the breast of a young chicken cut into small pieces, and 1 teaspoonful curry ; cook 10 minutes ; then add 2 quarts chicken broth (mentioned below), 1 tablespoonful rice, 1 cupful canned tomatoes, 1 even teaspoonful salt, a little white pepper ; boil slowly about 45 minutes, then serve. Chicken Bboth. — Put the remaining chicken into a saucepan ; cover with cold water ; add 1 teaspoonful salt ; place the saucepan over the fire ; as soon as it begins to boil add 2 leeks, 1 onion, 1 blade of mace, and 2 sprigs of parsley; cover and boil till the chicken is tender ; then strain through a sieve and use as directed above. Chieken Sonp* — Place a well-cleaned chicken in a soup kettle covered with cold water over the fire ; as soon as it boils add some salt, 1 onion, a bouquet, and 2 leeks ; cover the kettle up tightly and let it boil until the chicken is tender, which will take about 3 or 4 hours if the chicken is old, otherwise about 2 hours. When the chicken is done take it out and strain the soup ; put the soup back into the kettle again and boil in it either parboiled rice, farina, nudles, or small dumplings ; shortly before serving add a little fine-chopped parsley. The chicken may be served with egg sauce or may be used for chicken salad. Another way is to melt a tablespoonful butter in a saucepan, add 2 tablespoonfuls flour

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