Rich Vermicelli Soup

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (20)

Soup Base

four ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a knuckle of veal, and a scrag of mutton into small pieces, about the size of walnuts ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a knuckle of veal, and a scrag of mutton into small pieces, about the size of walnuts ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
the meat of a shank of ham ↝ Ham [Cold cuts and cured meats]
three or four blades of mace ↝ Spices, mace, ground [Spices and Herbs]
two or three carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
two parsneps
two large onions with a clove stuck in at each end ↝ Onions, raw [Vegetables and Vegetable Products]
four or five heads of celery washed clean ↝ Celery, raw [Vegetables and Vegetable Products]
a bunch of sweet herbs
eight or ten morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
an anchovy
four quarts of water ↝ Water, tap [Tap water]

Soup Finishing

two ounces of vermicelli ↝ Vermicelli, made from soy [Legumes and Legume Products]
the nicest part of a head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
Chyan pepper and salt to your taste ↝ Peppers, raw, NFS [Other vegetables and combinations]
Chyan pepper and salt to your taste ↝ Salt, table, iodized [Spices and Herbs]
a little browning ↝ Sugars, brown [Sweets]

Serving

a small French roll ↝ Rolls, french [Baked Products]
some of the vermicelli ↝ Vermicelli, made from soy [Legumes and Legume Products]

Instructions (19)

Into a large tossing-pan put four ounces of butter.
Cut a knuckle of veal, and a scrag of mutton into small pieces, about the size of walnuts.
Slice in the meat of a shank of ham, with three or four blades of mace, two or three carrots, two parsneps, two large onions with a clove stuck in at each end, cut in four or five heads of celery washed clean, a bunch of sweet herbs, eight or ten morels, and an anchovy.
Cover the pan close up, and let it over a slow fire, without any water, till the gravy is drawn out of the meat.
Pour the gravy out into a pot or bason.
Let the meat brown in the same pan, and take care it doesn't burn.
Pour in four quarts of water.
Let it boil gently till it is wasted to three pints.
Strain it gently.
Put the other gravy to it.
Set it on the fire.
Add to it two ounces of vermicelli.
Cut the nicest part of a head of celery.
Add Chyan pepper and salt to your taste.
Let it boil for four minutes.
If not a good colour, put in a little browning.
Lay a small French roll in the soup dish.
Pour in the soup upon it.
Lay some of the vermicelli over it.

Original Text

To make a rich Vermicelli Soup.
INTO a large tossing-pan put four ounces of butter, cut a knuckle of veal, and a scrag of mutton into small pieces, about the size of walnuts; slice in the meat of a shank of ham, with three or four blades of mace, two or three carrots, two parsneps, two large onions with a clove stuck in at each end, cut in four or five heads of celery washed clean, a bunch of sweet herbs, eight or ten morels, and an anchovy, cover the pan close up, and let it over a slow fire, without any water, till the gravy is drawn out of the meat, then pour the gravy out into a pot or bason, let the meat brown in the same pan, and take care it don't burn, then pour in four quarts of water, let it boil gently till it is wasted to three pints, then strain it gently, put the other gravy to it, set it on the fire, add to it two ounces of vermicelli, cut the nicest part of a head of celery, Chyan pepper and salt to your taste, and let it boil for four minutes; if not a good colour, put in a little browning, lay a small French roll in the soup dish, pour in the soup upon it, and lay some of the vermicelli over it.

Notes

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