Posted By: Barrycdog
Posted On: Aug 26th, 2013
Filed Under: Cooking & Recipes
Sunny South, Oct. 21, 1893 -- page 7
Vermicelli soup Take a four pound tender young chicken, put whole in a soup kettle with three quarts of cold water,.stand over a moderate fire and let it come to a boil. Skiim and let boil for two hours; take up the chicken and set to keep warm. Add one small onion and a sprig of parsley to the soup, with four ounces of vermicelli; let boil fifteen minutes; season with salt and pepper and serve.
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