4 lbs. lamb, from which every particle of fat has been removed.
1 lb. veal.
A slice of corned ham.
5 qts. water.
Cut up the meat, cover it with a quart of water, and set it back on the
range to heat very gradually, keeping it covered closely. At the end
of an hour, add four quarts of boiling water, and cook until the meat
is in shreds. Season with salt, sweet herbs, a chopped shallot, two
teaspoonfuls Worcestershire sauce, and when these have boiled in the
soup for ten minutes, strain and return to the fire. Have ready about
a third of a pound of vermicelli (or macaroni), which has been boiled
tender in clear water. Add this; boil up once, and pour out.