Vermicelli Soup.

4 lbs. knuckle of veal.
2 lbs. of coarse, lean beef.
2 slices of corned ham, or some bones of salt pork.
2 onions.
Thyme and parsley.
¼ lb. vermicelli.
Pepper and salt.
6 quarts of water.

Crack the bones into splinters; cut the meat into strips; slice the onions and chop the herbs. Put on in six quarts of water, and cook slowly five hours. Strain, pressing meat, etc., hard in the colander. There should be about four quarts of soup. Set aside half, when you have salted it, for Sunday. Return the rest to the clean kettle, season and skim. The vermicelli should have been broken small, and boiled in a little hot, salted water, three minutes. Strain, without squeezing; butter and pepper; stir into the soup; simmer very gently five minutes, and pour out.