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Broth - definition

Italian Broth (Recipe of Love)

Quarter each of:
turnips, carrots and onions
½ oz. of parsley
½ pt. of milk
Salt, pepper to taste
1 small beetroot, boiled and cut
1 qt. of water
2 oz/ macaroni
1 oz. butter or margarine
1 dessertspoon of peeled coarsely-chopped garlic

Chop vegetable with sole exception of beetroot, and boil in the water. Meanwhile boil macaroni in the milk separately. When all are cooked, add milk and macaroni to soup pan, followed by parsley and beetroot, butter, pepper, and salt. Bring to boil.

2 good teaspoonfuls of Bovril, or Marmite may successfully be added according to taste.
(Source: Recipes of Love by Sally Evans, Tandem Books Limited 1966)

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