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SEMOLINA SOUP(Soups.) - (The Art Of Living In Australia)
2 oz. Semolina--2d.
1/2 pint of Milk
3 pints Bone Stock
Salt and Pepper--1d.
If the stock has been made without vegetables, as it must often be in
hot weather, boil an onion, carrot, fagot of herbs, and a dozen
peppercorns in it for half an hour, then strain the stock and put it
back in the saucepan. Sprinkle in the semolina and stir until it boils;
simmer till the semolina thickens, then add the milk, pepper, and salt,
and boil up. Pour into a warm tureen, and send fried bread to table
Semolina Soup3 pints water.
1 tablespoon raw semolina.
3/4 teaspoon salt.
A little pepper.
Slice the vegetables and boil them in the water for about an hour, rub
through a wire sieve, replace in the saucepan, add seasoning and shake
in the semolina gradually. Boil for ten minutes, stirring all the time.
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