2 Pint (from strained pot-au-feu or an equal quantity of stock from hot water)
If liked the clear broth from the pot-au-feu recipe above may be made into a thick soup, or similar soup may be made from hot water and a bouillon cube.
Bring the stock to the boil, stir it with a wooden spoon while with the other hand you sprinkle the semolina into it.
Keep stirring to avoid lumps forming.
Cook on a gentle heat whilst stirring almost constantly.