VEGETABLE VERMICELLI

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

For soups

carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
pale broth (in water if this be not at hand)

Instructions (6)

Cut the carrots into inch lengths, then pare them round and round in ribands of equal thickness, till the inside is reached; next cut these ribands into straws, or very small strips.
Prepare celery in the same way.
Pare turnips into ribands, then slice into strips.
Boil each vegetable separately until tolerably tender, in a little pale broth (or water if broth is not available).
Drain the vegetables well.
Add the drained vegetables to the clear soup only a few minutes before it is dished.

Original Text

VEGETABLE VERMICELLI.

(Vegetables cut very fine for soups.)

Cut the carrots into inch lengths, then pare them round and round in ribands of equal thickness, till the inside is reached; next cut these ribands into straws, or very small strips; celery is prepared in the same way, and turnips also are first pared into ribands, then sliced into strips; these last require less boiling than the carrots, and attention must be paid to this, for if broken, the whole would have a bad appearance in soup. The safer plan is to boil each vegetable separately, till tolerably tender, in a little pale broth (in water if this be not at hand), to drain them well, and put them into the soup, which should be clear, only a few minutes before it is dished. For cutting them small, in other forms, the proper instruments will be found at the ironmonger’s.

Notes

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