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Beef Broth with Vermicelli

Cut some lean beef into small squares and chop it, put in a stew pan, with an egg broken and poured over; skim the fat off of two quarts of cold bouillon, and pour it over the whole, add a piece of leek, a piece of celery, and a little minced carrot, stirring occasionally. When it bubbles, move it to one side, and simmer gently for fifteen or twenty minutes. Drain into a good-sized bowl through a wet cloth, and skim off all the fat, and put it on to boil for five minutes longer, then add a few ounces of blanched vermicelli. Serve with toast, in a tureen.