| Method: | Put the stock, bacon, butter, and fowl into the stewpan, and
stew for 3/4 of an hour. Take the vermicelli, add it to a little of the
stock, and set it on the fire, till it is quite tender. When the soup is
ready, take out the fowl and bacon, and put the bacon on a dish. Skim
the soup as clean as possible; pour it, with the vermicelli, over the
fowl. Cut some bread thin, put in the soup, and serve.
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