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Gravy Soup, with Vermicelli

Take two quarts of clear brown gravy soup (see GRAVY, BROWN, SOUP). Let it boil, then drop into it, very gradually, three ounces of fresh vermicelli. If long kept, the soup will be quite spoilt. The vermicelli should be rubbed between the fingers, and dropped in with one hand, whilst the soup is being stirred with the other to prevent any lumps forming. Simmer gently until it is thick and soft, and serve with a French roll in the tureen. A plateful of grated Parmesan cheese should be sent to table with the soup. The usual plan is to soak the vermicelli in boiling water for a few minutes, drain and cool it in a colander, then simmer it gently for five or six minutes, stirring frequently to prevent it getting into lumps. Time, from twenty to thirty minutes to boil the vermicelli. Probable cost, vermicelli, 8d. per pound. Sufficient for six or eight persons.