Chicken Soup (Constance) Recipe


Ingredients

1 beef marrow bone, sawn into pieces
2 chicken carcasses, plus chicken fee, t if possible
1/2 kg chicken giblets
1 parsnip
6 carrots
1 swede
1 small onion
2 sticks celery
1 few stems parsley
1 salt to taste
200 g very fine noodles
2 tbsp parsley, chopped


Directions

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.


Servings: 1 servings

 

 

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Categories: Chicken; Chicken Soup; Poultry; Soup


The History of Recipes

Recipes as a concept can be traced back into history, in truth as far into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, in the main part, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.

During Roman times 25BC a roman called Apicius created a collection of documents which described recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and desserts, a very modern way of dining. He also recounts how the Romans were skilled in the use of a wide range of herbs and spices, including some familiar names for example bay, fennel and parsley.

In the fifteenth century, people returning from the crusades brought us many new spices and herbs from middle-east cuisine, such as basil and coriander. These new herbs and spices prompted an eruption in books on cookery, the majority of which are now in private collections.

Like it or not, the introduction of television gave us celebrity TV chefs and the accompanying recipe books.

And that neatly brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes just like those on our web site.

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