Vermicelli Soup, No. 2

Ingredients

• about four pounds of knuckle of veal
• one pound and a half of the scrag of mutton
• four ounces of butter
• one onion stuck with cloves
• a bunch of sweet herbs
• one anchovy
• one head of celery
• four quarts of water
• a little cayenne
• a spoonful of salt

Method

1. 1

   Combine veal, mutton, ham, onion, and butter in a saucepan.

2. 2

   Add herbs and celery, cover, and extract gravy.

3. 3

   Add water, boil until reduced, strain, and stir in gravy.

4. 4

   Add vermicelli and seasonings, boil for 10 minutes.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 6. The excerpt below is the record exactly as published.

VEBMICELLI SOUP, NO. 2. Ont about four pounds of knuckle of veal, one pound and a half of the scrag of mutton, and a few slices of hap into small pièces; put them into a saucepan with one onion stuck with cloves, and four ounces of butter ; 10 LA CUI8IN]E CREOLE. then add the carrots, mace, bunch of sweet herbs, one anchovy, and the celery. Mix ail together, cover it close, and set it over the fire till ail the gravy has been ex- traeted f rom the méat ; pour the liquor into a bowl, let the méat brown in the pan, ànd add to it four quarts of water ; boil it slowly till it is rednced to three pints, strain it, and stir in the gravy drawn from the méat. Set it over the fire, add the vermicelli, one head of celery eut fine, a little cayenne

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