Vermicelli Soup (another way)

Ingredients

• a knuckle of veal
• a scrag of mutton
• five or six slices of lean ham
• four ounces of butter
• four blades of mace
• three carrots
• two parsnips
• two large onions
• four or five cut heads of celery
• a bunch of sweet herbs
• ten morels
• an anchovy
• four quarts of water
• ten ounces of vermicelli

Method

1. 1

   Brown the meat with butter and vegetables, then add water and simmer until reduced.

2. 2

   Strain, add vermicelli, and simmer for 6 minutes.

3. 3

   Serve over a French roll.

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 (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

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