VERMICELLI SOUP

1 oz. Vermicelli—1d.

Vegetables and Saffron

2 quarts Bone Stock—1d.

Total Cost—2 d.

Time—One Hour

The stock for this soup should be good and in a strong jelly when cold. Put it into a saucepan with three or four threads of saffron, an onion or leek stuck with six cloves, 1 dozen white peppercorns and some salt, and boil all together for half an hour; then strain out the vegetables and put it back into the saucepan. It should be of a bright straw colour; if it is not, a thread more saffron may be added before straining. Put in the vermicelli broken small, and simmer for twenty minutes; it is then ready to serve.

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