_Ingredients._—4 lbs. of lean beef or veal, a few vegetables as for
Stock (_see_ STOCK), 1 oz. of vermicelli, 4 blades of mace, 6 cloves,
½ lb. of sweet almonds, the yolks of 6 eggs, 1 gill of thick cream,
rather more than 3 quarts of water. _Mode._—Boil the beef or veal,
vegetables, and spices gently in water that will cover them, till the
gravy is very strong, and the meat very tender; than strain off the
gravy, and set it on the fire with the specified quantity of vermicelli
to 2 quarts. Let it boil till sufficiently cooked. Have ready the
almonds, blanched and pounded very fine; the yolks of the eggs boiled
hard; mixing the almonds, whilst pounding, with a little of the soup,
lest the latter should grow oily. Pound them to a pulp, and keep adding
to them, by degrees, a little soup, until they are thoroughly mixed
together. Let the soup be cool when mixing, and do it perfectly smooth.
Strain it through a sieve, set it on the fire, stir frequently, and
serve hot. Just before taking it up, add the cream. _Time._—From 4 to 5
hours to simmer meat and vegetables; 20 minutes to cook the vermicelli.
_Average cost_ per quart, 2_s._ 3_d._ _Seasonable_ all the year.
_Sufficient_ for 8 persons.