1

oz. Macaroni ....

1d.

1

oz. Butter .....

1d.

Vegetables .....

1d.

Cornflour . . . . .

d.

2

quarts Bone Stock . .

Total Cost - 4d. Time - One Hour and a Quarter.

Slice up the onions or leeks, one carrot, and make a fagot of herbs; fry them in the butter with 1 doz. peppercorns till they are quite brown, but not burnt. Sprinkle over a tablespoonful of cornflour, and when brown pour over the boiling stock and stir till it boils up; let it simmer for an hour. If it is not brown enough, burn a little sugar in a spoon and stir it in. If half a teaspoonful of sugar is sprinkled over the vegetables when they are frying they will brown much quicker. When the vegetables are soft rub the soup through a wire sieve and return to the saucepan. Boil the macaroni in salt and water for twenty minutes, strain off, and cut into pieces one inch long; put these into the soup and simmer for a quarter of an hour. Flavour with a little salt and pepper if necessary, and pour into a hot tureen.