Name: The Vermicelli Soup
Ingredients: ½ pound vermicelli; 3 quarts best gravy; white sauce (veloute); brown sauce (Espagnol)

The Vermicelli Soup

Ingredients

½ pound vermicelli
3 quarts best gravy
white sauce (veloute)
brown sauce (Espagnol)

Directions

Boil a 3-pint stewpan half full of hot water.
Wash the vermicelli in two waters, removing any soiled pieces or black specks.
Prepare the white and brown stocks as previously instructed, using 10 pounds of mixed soup meat for brown stock and 6 pounds for white stock.
Reserve 3 quarts of best gravy for the soup and 1 pint for the roast haunch of mutton.
Mix the remaining stock with white and brown sauce, and reduce half of the second stock to a glaze.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.