Title: Chicken Soup
Categories: Hungarian, Soups
      Yield: 1 servings
 
      1    Beef marrow bone, sawn into
           -pieces
      2    Chicken carcasses, plus
           -chicken feet if possible
    1/2 kg Chicken 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.