1 lb stewing beef
2 veal bones
3 onions
2 garlic cloves
3 quart water
1 tablespoon salt
1/4 teaspoon white pepper
1 teaspoon anchovy paste
1 teaspoon vinegar
1 cup flour
1 egg
1/4 cup water
Cook the meat, bones, onions, garlic, water, salt and pepper together over medium heat for 2 hours. Strain. Stir in the anchovy paste and vinegar.
Mix the flour, egg and water together. Knead until very smooth. Force the mixture through the holes of a colander into the boiling soup. Cook ten minutes or until noodles are tener. Cut the meat in small pieces and serve in the soup. Serves 8-10
