Vermicelli Soup
INGREDIENTS. -1½ lb. of bacon, stuck with cloves; oz. of butter, worked up in flour; 1 small fowl, trussed for boiling; 2 oz. of vermicelli. 2 quarts of white stock.
Put the stock, bacon, butter and fowl into the stewpan, and stew for of an hour.
Take the vermicelli, add to it a little of the VERMICELLI. stock, and set it on the fire, till it is quite tender. When the soup is ready, take out the fowl and bacon, and put the bacon on a dish. Skim the soup as clear as possible; pour it, with the vermicelli, over the fowl.
Cut some bread thin, put in the soup, and serve.
TIME.-2 hours.
SEASONABLE in winter.
Vermicelli Soup: - INGREDIENTS for soup for 8 to 10 persons. lb of vermicelli, 2 quarts of clear gravy stock. AVER- AGE COST, 2s.
Put the vermicelli in the soup, boiling; simmer very gently for an hour, and stir frequently.
TIME. an hour.
SEASONABLE all the year.