1 lb. beef chuck
2 knuckle bones, cracked
2 qt. cold water
2 Tbsp. salt
1/2 tsp. paprika
2 large carrots
2 parsley roots and greens
2 stalks celery
1 fresh tomato
1 medium onion
2 cabbage leaves
2 medium potatoes
8 whole black peppercorns

Wash meat and bones. Place in large pot. Add water. Let it come to a boil; skim off fat. Prepare vegetables by washing and paring as necessary. Add seasoning and vegetables except potatoes. Simmer for 2 1/2 hours. Add whole potatoes; simmer for another 1/2 hour. When done, strain soup. Serve as consomme or with Crum Noodles.

1 egg
1/4 tsp. salt
1 c. flour
1/2 eggshell of water

Sift flour and salt into bowl. Add egg and 1/2 eggshell of water. Mix thoroughly by hand to form a ball (hard). Grate on potato grater. Dry on pastry board.