Excerpt from The Illinois Cook Book
The basis of all good soups is the broth of meat. This may be made by boiling the cracked joints of beef, veal or mutton, and is best when cooked the day before it is to be eaten. After putting the meat into the pot, cover it (only), with cold water, and let it boil, when it should be well skimmed. Before sending to the table, the soup should be strained; after which add the vegetables or seasoning, cooking all well together. A good stock for soups may me made from bits of uncooked meat and bones, poultry and the remains of game.
Noodle Soup. - Get a good soup bone, put it on the fire with enough cold water to cover it well. Season with salt, ginger and nutmeg, and whole onion, and tomatoes if desired. Let it come to a boil, and skim well. Let it boil slowly from three to four hours. Then strain through a fine sieve, put it on to boil; keep filling the pot with hot water as it boils away, until an hour before taking off. When it boils put in the noodles; let it boil five minutes and it is done. Fine chopped parsley is considered an addition.
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