Vermicelli Soup
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chestofbooks.com.
Ingredients
- a knuckle of veal
- a neck of mutton
- the 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
- a little cayenne pepper
- a large slice of bread
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