Vermicelli Soup
Make the stock in the usual manner, by boiling shanks of beef or bones of beef, mutton, turkey or chicken all day. Strain, and next morning skim the grease carefully off. Cut up whatever vegetables you wish to flavor your soup with-cabbage, carrots, onions, and celery; brown these slowly in some of the dripping taken from the stock. Boil the vegetables for three hours in the stock and strain again. Then add vermicelli. Flavor with Worcester Sauce, and boil about fifteen minutes.