Vermicelli Soup
- 4 ounces of butter
- Knuckle of veal
- Scrag of mutton
- Shank of ham
- 3 or 4 blades of mace
- 2 or 3 carrots
- 2 parsnips
- 2 large onions
- Clove
- 4 or 5 heads of celery
- Sweet herbs
- Anchovy
- 2 ounces of vermicelli
- Cayenne pepper
- Salt
- Toast
Pour four ounces of butter into a pan; cut into it a knuckle of veal and a scrag of mutton in small pieces; slice in the meat of shank of ham, with three or four blades of mace, two or three carrots, two parsnips, two large onions with a clove stuck in each end, four or five heads of celery, washed clean; a bunch of sweet herbs, and anchovy. Cover the pan close up, and set it on the stove without any water till the gravy is drawn into a bowl. Let the meat brown in the saucepan, and take care it does not burn; then pour in four quarts of water; let it boil gently till it is wasted to three pints; strain it; add the other gravy to it; set it on the fire; put in also, two ounces of vermicelli, the nicest part of a head of celery, cayenne pepper, and salt; and let it boil for four minutes (be patient, you rascal). Pour it over some nice slices of toast.
Submitted by Aug 24, 2009
15 min
30 min
45 min