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Marmite




Source of Recipe


England


Recipe Introduction


Makes about 4 quarts


List of Ingredients




1 stewing chicken
1 veal knuckle, cracked
beef bone
celery tops
parsley
2 carrots
1 onion
1/8 tsp thyme
3 tsp salt
1/4 tsp black pepper
2 egg whites and shells
1 C diced turnips
3 carrots, thinly sliced
2/3 C thin slivers of green beans
2 C green peas
3 stalks celery, cut in pieces
French bread (opt)
Grated cheese (garnish)

Recipe



Put the knuckle, bone, celery tops, parsley, 2 carrots, onion, marjoram, thyme, 2 tsp salt and pepper in a pot with 2 quarts water and simmer, covered for 3 hours to make a strong stock.
Remove the bones and strain the stock, cool and remove all of the fat. (this can also be done by, placing in the fridge, overnight or until the fat congeals and scrape off with a spoon) Reheat and clear the stock with the egg whites and shells.
In the meantime, cook the chicken separately in water to cover with 1 tsp salt, until tender.
Strain the broth and cool it. and take off the fat. Cut all the meat from the bones and cut into small pieces.
Add 1 quart of the chicken broth to 1 quart of the meat stock.
Add the diced turnips, carrots, green beans, peas and celery. cook all together until the vegetables are tender. add seasoning to taste- more salt, marjoram and thyme if you wish. Put the pieces of chicken into the soup. Marmite is usually served with a bowl of grated cheese and French bread, plain or toasted.