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3 pound stewing beef
2 quarts water
3 potatoes
2 onions
1/2 t salt
1/8 t pepper Cook the beef 1 1/2 hours, or until tender. Add diced potatoes, onions, and seasoning. Simmer until they
are soft, then drop in the noodles:
2 eggs flour to stiffen
1/4 t salt
1/2 eggshell cold water Beat the eggs, mix with the sifted flour and salt, add the water and stir the mixture to a paste that can be
rolled on a floured board. Roll very thin, shape into a long, narrow roll, and slice across the roll, very thin, with a sharp knife. Unroll and drop the noodles in the boiling soup. Cook 15 minutes longer. Serves 6. |
