| 1 | The following few posts are from "mother magyar", by meryl constance writing in the sydney morning herald. |
| 2 | The article is about agi adler, a jewish lady who emigrated to australia as a young woman shortly after wwii. |
| 3 | Though she didn"t know how to cook anything then, let alone hungarian food, over the years she learned the art. |
| 4 | The following recipes comprise an hungarian feast and observe jewish dietary laws. |
| 5 | They look quite good and are remarkably simple. |
| 6 | So good that i typed them in by hand... |
| 7 | There was a crease across them that drove my scanner bonkers. |
| 8 | Maybe mark can help us out with terms like "becel margarine" and "no. |
| 9 | 15 chicken"... |
| 10 | Put the marrow bone, chicken carcasses and giblets in a large pot with 2 litres of water. |
| 11 | Bring to the boil, skim and reduce to a slow simmer. |
| 12 | Meanwhile, chop vegetables. |
| 13 | After the soup has been simmering for half an hour, add the vegetables and parsley stems and continue cooking for about 2 hours. |
| 14 | Strain the broth, reserving the carrots and giblets. |
| 15 | Add salt to taste. |
| 16 | Slice the carrots and giblets and return them to the soup. |
| 17 | In a separate pot of boiling water, cook the noodles and then drain them. |
| 18 | Divide the noodles between 8 soup plates and ladle the soup over it. |
| 19 | Sprinkle with chopped parsley and serve |
