Vermicelli Soup

Name: Vermicelli Soup
Ingredients: a knuckle of veal, or a neck of mutton into small pieces; the bones broken up; meat sliced from a hock or shank of ham, a quarter of a pound of butter; two large onions sliced; a bunch of sweet herbs; a head of celery cut small; four quarts of boiling water; a quarter of a pound of vermicelli, which has first been scalded in boiling water; a little cayenne pepper; a large slice of bread

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Cut a knuckle of veal, or a neck of mutton into small pieces, and put them, with the bones broken up, into a large stew-pan. Add the meat sliced from a hock or

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Ingredients

a knuckle of veal, or a neck of mutton into small pieces
the bones broken up
meat sliced from a hock or shank of ham, a quarter of a pound of butter
two large onions sliced
a bunch of sweet herbs
a head of celery cut small
four quarts of boiling water
a quarter of a pound of vermicelli, which has first been scalded in boiling water
a little cayenne pepper
a large slice of bread