Vermicelli Soup
From The economical cook book, 1905
Serves 8
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 4. The excerpt below is the record exactly as published.
two onions; season with pepper (whole) and salt, a blade of mace and two cloves; cover the vessel elosely and set it over a sharp fire; when the meat begins to stick turn it over; con- tinue this until it begins to brown, then pour over a gallon of boiling water and set aside to simmer fbur hours ; skim it fire- quently and keep it closely covered; when donci strain it Uirough a sieve or fine cloth and set away until next day; take all the fat from the top and put it over the fire an hour before dinner ; when it boils stir into it a quarter of a box of gelatine that has soaked for an hour in a teacup of cold water; give a boil up and serve. * Brown Soup of Ohiekena. Out up a pair of fowls as for stewing ; season with pepper and salt and dust witih flour ; melt in a pan three ounces of butter, lay the chickens in and fry them brown ; turn all into a soup-kettle, pour over them four quarts of cold water, add two carrots, two heads of celery, one onion and three large tomatoes, all eut fine (if in winter, half a can of tomatoes), three cloves 12 COOKER Y FROM E2CFEEIENCE. and t blade of maoe ) bring to a boil, skim well, set ande to simmer three hours ; add a tablespoonfid of browning, stinda through a oollender and serve. * Yermioelli Boup. Prooure a shin of beef, ont in three or four pieees, wash it ▼ery olean and put it in a soup-kettle, with any trimmings you may have of meat or poultry, suoh as neeks, gizzards, livers or feet ; put on them a gallon of oold water, season with pepper and salt ; add a large earrot grated, a head of celery, two tur- nips and two onions, a bunoh of pot>herbs and half a can of tomatoes or three or four ripe tomatoes
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