Soup & ritalienne

Ingredients

• Gut y, of a young chicken into inch-sized pieces
• add 2 ounces butter
• 1 fine-cut carrot
• 1 small green pepper without the seeds
• 1 onion
• y, cupful fine-cut raw ham
• cover y^, cupful rice with boiling water
• Put 2 ounces of macaroni into boiling water
• y^ teaspoonful pepper
• 1 teaspoonful salt

Method

1. 1

   Place the meat in a saucepan over the fire; add butter, carrot, green pepper, onion, and raw ham; fry and stir for 10 minutes.

2. 2

   Cover rice with boiling water, let stand for 3 minutes, drain, and put back into boiling water for 2 minutes; then drain and add to the soup with canned tomatoes.

3. 3

   Cover with soup stock, add macaroni, pepper, and salt, and cook slowly for 40 minutes.

4. 4

   Before serving, taste and adjust seasoning if necessary.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 12. The excerpt below is the record exactly as published.

Soup & ritalienne.— Gut y, of a young chicken into inch- sized pieces, place the meat in a saucepan over the fire; add 2 ounces butter, 1 fine-cut carrot, 1 small green pepper without the seeds, 1 onion, and y, cupful fine-cut raw ham; fry and stir for 10 minutes; cover y^, cupful rice with boiling water, let stand 3 minutes; drain off the water and again put the rice into boiling water for 2 minutes; then drain, add it to the soup with y^ cupful * canned tomatoes, and cover the whole with 2 quarts of soup stock. Put 2 ounces of macaroni into boiling water, cook 2 minutes; drain, cut into pieces, and add it to the soup with y^ teaspoonful pepper and 1 teaspoonful salt

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