German Soup Recipe

Melt half an ounce of fresh butter in a saucepan; when

very hot, add half an onion, chopped fine, and a teaspoonful of caraway

seeds. When the onion is slightly browned, add three quarts of strong

veal stock, well seasoned; simmer gently for three quarters of an hour.

Prepare some marrow dumplings; boil them in water, or a portion of the

soup, and serve.

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