Vermicelli Soup

Ingredients

• Procure a shin of beef
• a gal. of cold water
• a large carrot
• a head of celery
• 2 turnips
• 2 onions
• J^ a can of tomatoes
• season with pepper and salt
• % of a lb. of either macaroni or vermicelli

Method

1. 1

   Wash the beef and put it in a soup kettle with any trimmings of meat or poultry.

2. 2

   Add cold water, season, and bring to boil.

3. 3

   Simmer for 5 hours or more, then strain.

4. 4

   Remove fat and boil the stock before adding the macaroni or vermicelli.

5. 5

   Boil for 15 minutes and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 145. The excerpt below is the record exactly as published.

VERMICELLI SOUP.— Procure a shin of beef cut in 3 or 4 pieces, wash it very clean and put it in a soup kettle, with any trimmings you may have of meat, or poultry, such as necks, giz- zards, livers or feet; put on them a gal. of cold water, season with pepper and salt; add a large carrot, grated, a head of celery, 2 tur- nips and 2 onions, a bunch of pot herbs and J^ a can of tomatoes; bring to boil, skim well, and set aside to simmer for 5 hrs. or more, if the meat is not boiled from the bones; then strain off. and set away until next day; then take off all the fat and set it over the fire an hr. before dinner; when it boils, add % of a lb. of either macaroni or vermicelli

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