Fifty Soups Part 2
VERMICELLI SOUP.--Take 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 sc.u.m arise, remove it; taste for seasoning, and send to table with a little Parmesan cheese.
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