Macaroni Soup
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 3 oz macaroni
- a piece of butter the size of a walnut
- salt to taste
- 2 quart clear stock No. 105
Instructions
- Throw the macaroni and butter into boiling water, with a pinch of salt, and simmer for 1/2 an hour.
- When it is tender, drain and cut it into thin rings or lengths, and drop it into the boiling stock.
- Stew gently for 15 minutes, and serve grated Parmesan cheese with it.