Macaroni Soup.
- 4 quarts of cold water.
- 3 lbs. of coarse, lean beef, cut into thin strips.
- 2 or 3 lbs. of bones, broken small.
- 4 onions, sliced.
- 1 bunch of sweet herbs, chopped.
- Tomato juice or catsup.
- ΒΌ lb. of macaroni.
- A few salt pork bones.
Fry the meat until half done, in a very little dripping. Take it out and fry the onions and bones in the same gravy. Put all into a soup-kettle with the herbs, and cover with 4 quarts of water (cold). Bring to a slow boil, and, at the end of four hours, strain into a great bowl to cool, in order that the fat may rise and be taken off. Meanwhile, make ready your macaroni by breaking it into short bits, covering well with boiling water, a little salted, and stewing slowly twenty minutes, or until tender. Add a lump of butter the size of a walnut; let it stand, covered, for a few minutes, while you season the soup, adding the tomato-juice or catsup. Boil, skim, and thicken with a tablespoonful of corn-starch wet up with cold water. When it is again on the boil, turn in the macaroni, taking care not to break it. Heat to scalding, but do not boil; pour out, and serve.