1-1/2 tablespoons margarine
1 whole egg
1 egg yolk
1 tablespoon cold water
1 tablespoon flour
4 tablespoons white wheat semolina
salt to taste
- Beat egg, egg yolk and water,
then gradually add flour, semolina
- Mix well, cover and set aside
for about 25 to 30 minutes.
- Cut out small balls with the
help of teaspoon and drop into
- Lower heat as soon as all the
mixture has been used and cook
gently for about 15 to 20 minutes.
boiling meat two principles must be considered, the softening of
the fibre and preserving of the juices.
If the meat alone is to be
used it should be placed in sufficient boiling water to completely
cover, and kept at boiling point (212° F.) for at least ten
so as to harden the albumen and prevent the escape of the juices. The
temperature should then be allowed to fall to simmering point (175°
If the water is kept boiling it will render the meat tough and
dry. If the juice is to be extracted and the broth used, the meat
should be placed in cold water; if bones are added they should be cut
or broken into small pieces in order that the gelatin may be
dissolved. If the water is heated gradually the soluble materials are
more easily dissolved. The albumen will rise as a scum to the top, but
should not be skimmed off, as it contains the most nutriment and will
settle to the bottom as sediment.