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Classic
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page 13
of syou; one small onion; one stalk of celery.
Boil the noodles until tender--about ten minutes. Then remove from the hot
water, and put in cold water to soak, while preparing the soup. To one quart of
good soup stock add one onion and one stalk of celery, chopped fine, pepper and
salt, and one tablespoonful of syou. Boil ten minutes. Remove noodles from the
cold water, add them to the soup, and boil for five minutes more. The ham should
be shredded. Just before serving sprinkle it on top.
SOUP STOCK
Save all beef, veal, and chicken bones and clean pieces of meat; also the feet
of chickens and the giblets. Wash the chicken feet and skin them, by first
scalding in boiling water. Cover all the above with cold water and let it boil
from five to eight hours slowly, with salt to taste. Drain liquor from bones,
and set away to
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Classic
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