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VERMICELLI SOUP(Soups) - (The Jewish Manual)
Make a fine strong stock from the shin of beef, or any other part
preferred, and add, a short time before serving, a handful of
vermicelli, which should be broken, so that it may be in pieces of
convenient length, the stock should be more or less flavoured with
vegetables, and herbs, according to taste.
VERMICELLI SOUP1 oz. Vermicelli--1d.
Vegetables and Saffron
2 quarts Bone Stock--1d.
Total Cost--2 d.
The stock for this soup should be good and in a strong jelly when cold.
Put it into a saucepan with three or four threads of saffron, an onion
or leek stuck with six cloves, 1 dozen white peppercorns and some salt,
and boil all together for half an hour; then strain out the vegetables
and put it back into the saucepan. It should be of a bright straw
colour; if it is not, a thread more saffron may be added before
straining. Put in the vermicelli broken small, and simmer for twenty
minutes; it is then ready to serve.
Vermicelli SoupTake one quarter of a pound of vermicelli; break it
into pieces, and boil it for five minutes; drain and add it to three
pints of strong soup stock. Boil once; draw to one side, and simmer
gently for twenty minutes. Should any scum arise, remove it; taste for
seasoning, and send to table with a little Parmesan cheese.
Vermicelli Soup6 carrots.
1 head of celery.
1 handful of parsley.
1/2 pint tomato juice.
3 quarts of water.
3 teaspoons of peppercorns.
2 ounces butter.
1 ounce of salt.
3 ounces vermicelli.
White of 1 egg.
Clean and slice the vegetables, dissolve the butter in a large saucepan,
place in it the vegetables, including the parsley, add water and salt
and peppercorns, and boil for one and a half hours, removing the scum as
it rises. Strain; return the soup to the saucepan, which should first be
rinsed, allow it to simmer, pour in the white of egg, re-strain through
a very fine sieve (or a piece of muslin placed in an ordinary sieve
will answer the purpose). Return again to the saucepan, which must be
thoroughly clean, add the vermicelli, and simmer for half an hour. Add
the tomato juice just before serving.
Vermicelli SoupBreak the vermicelli a little, throw it into boiling water, and let it
boil about two minutes. Strain it in a sieve, and throw it into cold
water: then strain and put it into a good clear consomme, and let it
boil very slowly about a quarter of an hour. When it is going to table,
season with a little salt, and put into it a little crust of French
Clear Vermicelli SoupBoil two minced onions in a quart of the liquor in which a leg of mutton
has been boiled, skim well, and when the vegetables are tender strain
them out. Pass the soup through a napkin, boil up, skim thoroughly, and
when clear add the contents of a tin of Nelson's Extract of Meat,
stirring until dissolved.
Boil two ounces of vermicelli paste in a pint of water until tender.
Most shapes take about ten minutes. Take care that the water boils when
you throw in the paste, and that it continues to do so during all the
time of cooking, as that will keep the paste from sticking together.
When done, drain it in a strainer, put it in the tureen, and pour the
soup on to it.
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