Recipes > Soup > Vermicelli Soup > Vermicelli Soup I

Vermicelli Soup I


  • 1 1/2 pounds of bacon, stuck with cloves
  • 1/2 ounces of butter, worked up in flour
  • 1 small fowl, trussed for boiling
  • 2 ounces of vermicelli
  • 2 quarts of white stock


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.

Seasonable in winter.

Sufficient for 4 persons.


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The Book of Household Management (1861).

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