Vermicelli Soup

Ingredients

• a quarter of a pound of vermicelli
• some broth
• salt
• cayenne pepper

Method

1. 1

   Blanch vermicelli in boiling water, strain, and add to boiling broth.

2. 2

   Ensure it doesn't stick together.

3. 3

   Serve immediately.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2215. The excerpt below is the record exactly as published.

Vermicelli Soup.— For eight people take a quarter of a poimd 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 di'op it into three pints of boiling stock. Add a spoonful of mixed mustard, half a tea- cupful 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. Vermicelli Soup, Clear.— Lightly break a quarter of a pound of vermicelli

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