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.