Personal Chef Recipes - by Mrs Beeton
saffron, and cheese, are added to the paste.
|Ingredients:||1/4 lb. of vermicelli|
2 quarts of clear gravy stock
|Method:||Put the vermicelli in the soup, boiling; simmer very gently for
1/2 an hour, and stir frequently.
--1/2 an hour. _Average cost_, 1s. 3d. per quart.
_Seasonable_ all the year.
_Sufficient_ for 8 persons.
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Source: The Book of Household Management Mrs. Isabella Mary Beeton