Chicken Soup(Constance)

* 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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