_Ingredients._—1½ lb. of bacon, stuck with cloves; ½ oz. of butter,
worked up in flour; 1 small fowl, trussed for boiling; 2 oz. of
vermicelli, 2 quarts of white stock. _Mode._—Put the stock, bacon,
butter, and fowl, into the stewpan, and stew for ¾ of an hour. Take the
vermicelli, add it to a little of the stock, and set it on the fire,
till it is quite tender. When the soup is ready, take out the fowl and
bacon, and put the bacon on a dish. Skim the soup as clean as possible;
pour it, with the vermicelli, over the fowl. Cut some bread thin, put
in the soup, and serve. _Time._—2 hours. _Average cost_, exclusive
of the fowl and bacon, 10_d._ per quart. _Seasonable_ in winter.
_Sufficient_ for 4 persons.