Cassell's dictionary of cookery

Put a quart of milk into a saucepan with a thin strip of lemon-rind, bring it gently to the boil, remove the lemon-rind, and drop lightly and gradually into it four ounces of very fresh vermicelli. Simmer over a gentle fire, stirring it all the time tiU it is quite tender and very thick. Turn it into a bowl, work into it a large slice of fresh butter, and sweeten to taste. Let the pudding become almost cold, stir into it two, three, four, or five weU-beaten eggs, according to the kind of pudding required, and add a spoonful of brandy if liked. Butter a dish, turn the pudding into it, and cover the surface with good baking apples which have been pared, cored, and thinly sliced. Press them into the pudding, so that they may be covered with the batter, and bake the pudding in a moderately-heated oven tiU the fruit is tender. Time to bake the pudding, threequarters of an hour. Probable cost, lOd. or more, according to quality. Sufficient for half a dozen persons. Vermicelli Soup.— For eight people take a quarter of a pound of vermicelli, which blanch in boiling water to take oif the taste of dust. Strain it, and throw it into some broth that is boiling, otherwise the vermicelli will stick together, and cannot be separated unless crumbled into a thousand pieces. Mind, the vermicelli must be boiled in broth before you mix it with any of the puree, and take care to break the vermicelli before you blanch it in the water, otherwise it will be in long pieces and impleasant to servo up. — Tide. Vermicelli Soup (another way).— Take a knuckle of veal and a scrag of mutton, from each of which cut the flesh into small pieces about the size of walnuts, and mix them together with five or six slices of lean ham. Put into the bottom of your pan about four ounces of butter, and then your meat ; to which add four blades of mace, three carrots, two parsnips, two large onions with a clove stuck on both sides of each, four or five cut heads of celery, a bunch of sweet herbs, ten morels, and an anchovy. AVhen these are prepared and mixed together in the pan, cover it very close, and set it over a slow fire without any water until the gravy is drawn out of the meat. This being effected, pour it into an earthen pan, and let the meat brown ; then add to it four quarts of water. Let the whole stew gently until wasted to three pints, then strain it, and add the gravy reserved. Set it on the fire, add ten ounces of vermicelli, a head of celery cut smaU, cayenne pepper and salt, and let the whole simmer for about six minutes. Lay a French roll in the bottom of the tui-een, pour the soup upon it, strew some vermicelli on the surface, and serve up. Vermicelli Soup (another way).— Break lightly four ounces of Italian vermicelli, and soak it in cold water for half an hour. Drain it, and drop it into three pints of boiling stock. Add a spoonful of mixed mustard, half a teacupful of grated Parmesan, a lump of sugar, and a little salt. Stir frequently, and simmer gently for three-quarters of an hour. Pour into it two additional pints of stock, simmer a few minutes longer, and serve. Send some gi-ated Parmesan to table with the soup on a separate dish. A little sherry or marsala may be thrown into the soup if liked, and will greatly improve its flavour. Time, one hour.