Noodle Soup Recipe

NOODLE SOUP.

To make a good stock for noodle soup, take a small shank of beef, one of mutton, and another of veal; have the bones cracked and boil them together for twenty-four hours.
Put with them two good-sized potatoes, a carrot, a turnip, an onion, and some celery.
Salt and pepper to taste. If liked, a bit of bay leaf may be added.
When thoroughly well done, strain through a colander and set aside until required for use.
For the noodles, use one egg for an ordinary family, and more in proportion to quantity required.
Break the eggs into the flour, add a little salt, and mix into a rather stiff dough. Roll very thin and cut into fine bits.
Let them dry for two hours, then drop them into the boiling stock about ten minutes before serving.



NOODLES FOR SOUP.

Beat up one egg light, add a pinch of salt, and flour enough to make a very stiff dough; roll out very thin, like thin pie crust, dredge with flour to keep from sticking.
Let it remain on the breadboard to dry for an hour or more; then roll it up into a tight scroll, like a sheet of music.
Begin at the end and slice it into slips as thin as straws.
After all are cut, mix them lightly together, and to prevent them sticking, keep them floured a little until you are ready to drop them into your soup which should be done shortly before dinner, for if boiled too long they will go to pieces.