Vermicelli Soup

Ingredients

• Four pounds lamb
• one pound of veal
• one slice of corned ham
• five quarts of water
• teaspoonful of Worcestershire sauce
• about a third of a pound of vermicelli
• salt
• sweet herbs
• one chopped shallot

Method

1. 1

   Cut up the meat, cover it with a quart of water, and set it back on the range to heat very gradually, keeping it covered closely.

2. 2

   At the end of an hour, add four quarts of boiling water, and cook until the meat is in shreds.

3. 3

   Season with salt, sweet herbs, one chopped shallot, Worcestershire sauce, and boil for ten minutes.

4. 4

   Strain and return to the fire.

5. 5

   Add boiled vermicelli, boil up once, and pour out.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 7. The excerpt below is the record exactly as published.

VERMICELLI SOUP. Four pounds lamb, from which every particle of fat has been removed, one pound of veal, one slice of corned ham. five quarts of water. Cut up the meat, cover it with a quart of water, and set it back on the range to heat very gradually, keeping it cover- ed closely. At the end of an hour, add four quarts of boiling water, and cook until the meat is in shreds. Season with salt, sweet herbs, one chopped shallot, teaspoonful of Worcestershire sauce, and when these have boiled in the soup for ten minutes, strain and return to the fire. Have ready about a third of a pound of vermicelli

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