Vermicelli Soup - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual
VERMICELLI SOUP
Make a fine strong stock from the shin of beef, or any other part preferred, and add, a short time before serving, a handful of vermicelli, which should be broken, so that it may be in pieces of convenient length, the stock should be more or less flavored with vegetables, and herbs, according to taste.
Excerpt From – The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore
