A SIMPLE WHITE SOUP.
Break a knuckle of veal, place it in a stewpan,
also a piece of chorissa, a carrot two onions,
three or four turnips, and a blade of mace, pour
over two or three quarts of water or weak broth,
season with salt, a sprig of parsley, and whole
white pepper; when sufficiently boiled, skim and
strain it, and thicken with pounded vermicelli.
VERMICELLI SOUP.
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.
MATSO SOUP.
Boil down half a shin of beef, four pounds of gravy beef and a calf's foot may be added, if approved, in three or four quarts of water; season with celery, carrots, turnips, pepper and
