Chicken Soup Constance

1 Beef marrow bone, sawn into

-pieces 2 carcasses, plus

-chicken feet if possible 1/2 kg giblets

1 Parsnip

6 Carrots

1 Swede

1 sm Onion

2 Sticks celery

Few stems parsley Salt to taste 200 g Very fine noodles

2 tb Parsley, chopped

The following few posts are from "Mother Magyar", by Meryl Constance writing in the Sydney Morning Herald. The article is about Agi Adler, a Jewish lady who emigrated to Australia as a young woman shortly after WWII. Though she didn't know how to cook anything then, let alone Hungarian food, over the years she learned the art. The following recipes comprise an Hungarian feast and observe Jewish dietary laws. They look quite good and are remarkably simple. So good that I typed them in by hand... There was a crease across them that drove my scanner bonkers. Maybe Mark can help us out with terms like "Becel margarine" and "No. 15 chicken"... Put the marrow bone, chicken carcasses and giblets in a large pot with 2 litres of water. Bring to the boil, skim and reduce to a slow simmer. Meanwhile, chop vegetables. After the soup has been simmering for half an hour, add the vegetables and parsley stems and continue cooking for about 2 hours. Strain the broth, reserving the carrots and giblets. Add salt to taste. Slice the carrots and giblets and return them to the soup. In a separate pot of boiling water, cook the noodles and then drain them. divide the noodles between 8 soup plates and ladle the soup over it. Sprinkle with chopped parsley and serve. From "Mother Magyar" by Meryl Constance, Sydney Morning Herald, 12/8/92. Posted by Stephen Ceideberg; February 18 1993.