(
Sufficient to Serve Eight
)
- 3 lb. chicken
- 1 lb. veal
- 4 qt. cold water
- 2 onions
- 1 Tb. butter
- 4 peppercorns
- 4 cloves
- 1 stalk celery
- 1 Tb. curry powder
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 lemon
Cut up the chicken and veal, add the cold water to them, and place over a slow fire. Slice the onions and brown them in the butter. Add them and the peppercorns, cloves, chopped celery, and curry powder stirred to a smooth paste with a little water to the meat. Simmer together slowly until the chicken is tender. Remove the meat from the bones and cut it into small pieces. Put the bones into the kettle and simmer for another hour. Strain the liquid from the veal and bones and remove the fat. Add the salt, pepper, chicken, and the juice of the lemon. Return to the fire and cook for a few minutes. Serve with a tablespoonful or two of cooked rice in each soup dish.
48. Noodle Soup.--The addition of noodles to soup increases its food value to a considerable extent by providing carbohydrate from the flour and protein from the egg and flour. Noodle soup is a very attractive dish if the noodles are properly made, for then they will not cause the soup to become cloudy when they are put into it. Little difficulty will be experienced if the directions here given for making noodles are followed explicitly.
NOODLE SOUP
(
Sufficient to Serve Six