Left-Over Soup

1. 1

   Cut up the meat and bones, and put them in the kettle with the cold water.

2. 2

   Add all the other ingredients, and simmer until the bones are clean, the meat is in rags, and the water reduced one half.

3. 3

   Strain and the next morning remove the fat; when ready to serve, heat the stock to the boiling point; warm with it one cup of cold macaroni or tomatoes left from yesterday's dinner.

4. 4

   Add more seasoning if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.