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Macaroni Soup

(50 Soups)







Boil half a pound of Macaroni for half an hour, in

three pints of water slightly salted; add a blade of mace. When done,

drain, and cut it into two inch pieces. Put three pints of soup stock

into a saucepan; add the macaroni; taste for seasoning, boil a moment

and serve.

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WHITE MACARONI SOUP

1 1/2 oz. Macaroni--1d.

1 pint Milk--2 1/2d.

1 oz. Butter--1d.

3 pints Bone Stock

Vegetables and Flour--1d.

Total Cost--5 1/2 d.

Time--One Hour.

The stock made from veal or mutton bones is the best for this soup, as
it must be white. Nothing is nicer than the liquor in which a piece of
veal has been stewed. If plenty of vegetables have been boiled in it
none need be added when the soup is made. If not, boil an onion or
leek, a slice of turnip, and a small piece of celery stalk in the stock
for twenty minuets, and strain them out. Put the butter into a stewpan,
and when it is melted stir in a tablespoonful of cornflour, pour over
the milk and stock, and stir until it boils. Boil the macaroni in salt
and water for twenty minutes, strain off the water, and cut it into
pieces about 1 inch long; put these into the soup, and simmer for ten
minutes. Just before serving, flavour with salt, a dust of white
pepper, and a few drops of lemon juice.

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BROWN MACARONI SOUP

1 1/2 oz. Macaroni--1 1/2d.

1 oz. Butter--1d.

Vegetables--1d.

Cornflour

2 quarts Bone Stock--1/2d.

Total Cost--4d.

Time--One Hour and a Quarter.

Slice up the onions or leeks, one carrot, and make a fagot of herbs;
fry them in the butter with 1 dozen peppercorns till they are quite
brown, but not burnt. 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. If it is not brown enough, burn a little
sugar in a spoon and stir it in. If half a teaspoonful of sugar is
sprinkled over the vegetables when they are frying they will brown much
quicker. When the vegetables are soft rub the soup through a wire sieve
and return to the saucepan. 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. Flavour with a
little salt and pepper if necessary, and pour into a hot tureen.

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Macaroni Soup

One gallon soup stock, five sticks macaroni, one onion. Season with

salt and pepper. Boil well.--Mrs. Hugh Parry.



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