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4
Complex
By Patience Gray and Primrose Boyd
Published 1957
Economical, nourishing, and cheap, the broth is thin but well flavoured with herbs and vegetables, and the little dumplings are rich and light in texture.
To make the broth: Get the butcher to chop the marrow bones into several pieces, so that they will go into a large pan. Put the bones into the pan with the vegetables which have all been cleaned and chopped up. Put on about 5 pints of cold water and bring to the boil. Add salt, ground black pepper, and simmer the soup for at least 4 hours. Strain off the liquid, without pressing the vegetables