Soup

Ingredients

• One and one-half pound of bacon
• one-half ounce of butter
• one small fowl
• two ounces of vermicelli
• two quarts of white stock

Method

1. 1

   Put the stock, bacon, butter, and fowl into the stewpan, and stew for three-quarters of an hour.

2. 2

   Take the vermicelli, add it to a little of the stock, and set it on the fire till it is quite tender.

3. 3

   When the soup is ready, take out the fowl and bacon, and put the bacon on a dish.

4. 4

   Skim the soup as clean as possible; pour it, with the vermicelli, over the fowl.

5. 5

   Cut some bread thin, put in the soup, and serve.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 261. The excerpt below is the record exactly as published.

Soup. — One and one-half pound of bacon, stuck with cloves; one-half ounce of butter worked up in flour; one small fowl, trussed for boiling ; two ounces of vermicelli, two quarts of white stock

Cook this with the app: pantry check, scaling, and the assistant.