4 quarts soup stock (obtained as at No. 582.)

1 quart milk.

4 ounces macaroni broken small.

1 cup cooked lamb, veal or chicken cut small.

1 cup mixed vegetables same way.

Chopped parsely or other green herb or vegetable.

Salt, cayenne, thickening.

It is a white soup with macaroni, etc., in it. Strain off the stock, skim free from grease, put in the vegetables and macaroni and afterwards the cut meat and milk. When lamb is boiled the broth has a milky appearance and it is advisable to make white soup of that material.