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.
Source:
The Art of Living in Australia
