Читать книгу The New Galt Cook Book - Various - Страница 17

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One pound of cold cooked meat, two ounces of butter, one tablespoonful flour, one quart water and a few slices of browned bread. Chop your meat very fine and put it into the stew-pan with the butter: pepper and salt to taste. Dredge over it a tablespoonful of flour, add a good quart of boiling water, cover it close, set it over a moderate fire for half an hour, strain it, toast some pieces of bread, cut them into squares or diamonds, put them into a tureen and pour the soup over it. Macaroni boiled tender may be put into the soup ten minutes before serving. Time, half hour.