Clear Vermicelli Soup

Boil 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.