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.
Source:
The Art of Living in Australia
