BROWN MACARONI SOUP

Take 1 1/2 oz. Macaroni, 1 oz. Butter, Vegetables, Corn flour and 2 quarts Bone Stock.

Slice up the onions or leeks, one carrot, and make a fagot of herbs;

Fry them in the butter with 1 dozen peppercorns till they are quite brown, but not burnt.

Sprinkle over a tablespoonful of corn flour, 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.

Flavor with a little salt and pepper if necessary, and pour into a hot tureen.