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VERMICELLI SOUP (another way) (Take a knuckle of veal)

Take a knuckle of veal and a scrag of mutton, from each of which cut the flesh into small pieces about the size of walnuts, and mix them together with five or six slices of lean ham. Put into the bottom of your pan about four ounces of butter, and then the meat; to which add four blades of mace, three carrots, two parsnips, two large onions with a clove stuck on both sides of each, four or five cut heads of celery, a bunch of sweet herbs, ten morels, and an anchovy. When these are prepared and mixed together in the pan, cover it very close, and set it over a slow fire without any water until the gravy is drawn out of the meat. This being effected, pour it into an earthen pan, and let the meat brown; then add to it four quarts of water. Let the whole stew gently until reduced to three pints, then strain it, and add the reserved gravy. Set it on the fire, add ten ounces of vermicelli, a head of celery cut small, cayenne pepper and salt, and let the whole simmer for about six minutes. Lay a French roll at the bottom of the tureen, pour the soup upon it, strew some vermicelli on the surface, and serve up.