Philip E. Muskett,
The Art of Living in Australia
“ SEMOLINA SOUP * 2 oz. Semolina—2d. * * 1/2 pint of Milk * * 3 pints Bone Stock * * Salt and Pepper—1d. * * Total Cost—3d. * * Time—One Hour. * If the stock has been made without vegetables, as it must often be in hot weather, boil an onion, carrot, fagot of herbs, and a dozen peppercorns in it for half an hour, then strain the stock and put it back in the saucepan. Sprinkle in the semolina and stir until it boils; simmer till the semolina thickens, then add the milk, pepper, and salt, and boil up. Pour into a warm tureen, and send fried bread to table with it. ”
