Vermicelli Soup.

6 lbs. of beef-shin, meat chopped and bones cracked.
2 onions.
2 carrots.
2 turnips.
6 large tomatoes.
Bunch of herbs.
Pepper, salt, and 1 tablespoonful mushroom catsup.
¼ lb. vermicelli, broken small.
6 quarts of water.

Put meat, bones, and sliced vegetables and herbs on in the water early in the day, and stew gently five hours. Strain and season. Set aside two quarts of stock, with the bones and meat, highly seasoned, until to-morrow, keeping upon the ice. Boil and skim the rest; add the vermicelli; simmer fifteen minutes, and pour out. Put in the catsup after the soup goes into the tureen.