Photo: Cala
Ingredients
- a pound of vermicelli in a quart of warm water
- a quart of warm water
- a pound of sweet butter
Directions
1
Swell quarter of a pound of vermicelli in a quart of warm water, then add it to a good beef, veal, lamb, or chicken soup or broth, with quarter of a pound of sweet butter; let the soup boil for fifteen minutes after it is added.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg