*  Exported from  MasterCook  *
 
                          CHICKEN SOUP (CONSTANCE)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Beef marrow bone, sawn into
                         -pieces
    2                    Chicken carcasses, plus
                         -chicken feet if possible
      1/2   kg           Chicken giblets
    1                    Parsnip
    6                    Carrots
    1                    Swede
    1       sm           Onion
    2                    Sticks celery
                         Few stems parsley
                         Salt to taste
  200       g            Very fine noodles
    2       tb           Parsley, chopped
 
   The following few posts are from “Mother Magyar”, by
   Meryl Constance writing in the Sydney Morning Herald.
   The article is about Agi Adler, a Jewish lady who
   emigrated to Australia as a young woman shortly after
   WWII. Though she didn't know how to cook anything
   then, let alone Hungarian food, over the years she
   learned the art.  The following recipes comprise an
   Hungarian feast and observe Jewish dietary laws. They
   look quite good and are remarkably simple.  So good
   that I typed them in by hand... There was a crease
   across them that drove my scanner bonkers.
   
   Maybe Mark can help us out with terms like “Becel
   margarine” and “No. 15 chicken”...
   
   Put the marrow bone, chicken carcasses and giblets in
   a large pot with 2 litres of water.  Bring to the
   boil, skim and reduce to a slow simmer. Meanwhile,
   chop vegetables.  After the soup has been simmering
   for half an hour, add the vegetables and parsley stems
   and continue cooking for about 2 hours.  Strain the
   broth, reserving the carrots and giblets. Add salt to
   taste.  Slice the carrots and giblets and return them
   to the soup.
   
   In a separate pot of boiling water, cook the noodles
   and then drain them. divide the noodles between 8 soup
   plates and ladle the soup over it. Sprinkle with
   chopped parsley and serve.
   
   From “Mother Magyar” by Meryl Constance, Sydney
   Morning Herald, 12/8/92.
   
   Posted by Stephen Ceideberg; February 18 1993.
  
 
 
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