Vermicelli Soup

Ingredients

• A pound and a half of lean veal cut into dice
• a turnip
• a faggot of vegetables
• about two ounces of ham
• a head of celery
• an onion stuck with cloves
• a blade of mace
• a quarter of a pound of butter
• three spoonfuls of semolina flour
• two quarts of white broth

Method

1. 1

   Sweat veal, turnip, vegetables, ham, celery, onion, and mace in butter.

2. 2

   Thicken with semolina flour diluted in broth.

3. 3

   Remove scum and fat, strain through a tammy over vermicelli.

4. 4

   Serve with blanched chervil leaves.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 80. The excerpt below is the record exactly as published.

Vermicelli Soup. A pound and a half of lean veal cut into dice ; a turnip^ a faggot of vegetables, and about two ounces of ham ; a head of celery, an onion stuck with cloves, a few white peppercorns, a blade of mace, and a quarter of a pound of butter ; let the whole sweat over a brisk stove ; then thicken with three spoonfuls of semolina flour diluted with two quarts of white broth

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