3 lbs. of veal knuckle or scrag, with the bones broken and meat
cut up.
3 qts. water.
¼ lb. Italian macaroni.
Boil the meat alone in the water for nearly three hours until it is
reduced to shreds; and the macaroni until tender, in enough water to
cover it, in a vessel by itself. The pieces should not be more than an
inch in length. Add a little butter to the macaroni when nearly done.
Strain the meat out of the soup, season to your taste, put in the
macaroni, and the water in which it was boiled; let it boil up, and
serve.
You can make macaroni soup of this by boiling a pound, instead of a
quarter of a pound, in the second vessel, and adding the above quantity
of veal broth. In this case, send on with it a plate of grated cheese,
that those who cannot relish macaroni without this accompaniment may
put it into their soup. Take care that the macaroni is of uniform
length, not too long, and that it does not break while stewing. Add
butter in proportion to the increased quantity of macaroni.
BEEF SOUP (_brown_).
3 lbs. beef cut into strips.
3 onions.
3 qts. water.
Put beef and water into the saucepan and boil for one hour. Meanwhile,
slice the onions and fry them in butter to a light brown. Drop into the
pot with a teaspoonful of cloves, half as much pepper, same quantity
of mace as pepper, a pinch of allspice, and a teaspoonful of essence
of celery, if you cannot get a head of fresh celery; also half a
teaspoonful of powdered savory or sweet marjoram, and a teaspoonful of
Worcestershire sauce. Stew all for two hours more, or until the beef
has boiled to pieces. Strain the soup and return to the fire. Salt to
taste, and just before taking it off, pour in a glass of brown sherry
or Madeira wine.