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Classic
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page 104
boiling water on it, stirring it till it is dissolved; season it with salt to
your taste, and you will have a bason of strong broth.
If you want a dish of soup, boil vermicelli in water; then to a cake of your
soup, pour a pint of water, so that four cakes will make two quarts; when it is
thoroughly melted, set it over the fire just to simmer; pour it into the dish,
put in thin slices of bread hardened before the fire, and the vermicelli upon
them. Thus you have a dish of soup in about half an hour. Whilst this is doing,
you may have any thing dressing to follow, which will not only be a good
addition to your dinner, but saving time.
Note. Season it to your palate, as there is no salt or seasoning in the
preparation.
To make a Brown Portable Soup.
Take a large leg of beef, bone it, and take off the skin, and what fat you can;
put it into a stoving pot, with a tight cover; put to it about four gallons of
soft water, with six anchovies, half an ounce of mace, a few cloves, half an
ounce of whole white pepper, three onions cut in two, a bunch of thyme, sweet
marjoram and parsley, with the bottom crust of a two-penny loaf that is well
baked; cover it very close, and let it have a constant fire to do leisurely for
seven or eight hours; then stir it very well together, to make the meat
separate; cover it close again, and in an hour try
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