Vermicelli Soup

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 45 min Total: 120 min
Yield
4.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Put the stock, bacon, butter, and fowl into the stewpan, and stew for 3/4 of an hour.
  2. Take the vermicelli, add it to a little of the stock, and set it on the fire, till it is quite tender.
  3. When the soup is ready, take out the fowl and bacon, and put the bacon on a dish.
  4. Skim the soup as clean as possible; pour it, with the vermicelli, over the fowl.
  5. Cut some bread thin, put in the soup, and serve.
Original Text
I. 162. INGREDIENTS.—1-1/2 lb. of bacon, stuck with cloves; 1/2 oz. of butter, worked up in flour; 1 small fowl, trussed for boiling; 2 oz. of vermicelli, 2 quarts of white stock, No. 107. Mode.—Put the stock, bacon, butter, and fowl into the stewpan, and stew for 3/4 of an hour. Take the vermicelli, add it to a little of the 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 clean as possible; pour it, with the vermicelli, over the fowl. Cut some bread thin, put in the soup, and serve. Time.—2 hours. Average cost, exclusive of the fowl and bacon, 10d. per quart. Seasonable in winter. Sufficient for 4 persons. [Illustration: VERMICELLI.] VERMICELLI.—This is a preparation of Italian origin, and is made in the same way as macaroni, only the yolks of eggs, sugar, saffron, and cheese, are added to the paste.
Notes
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