10. Vermicelli and Macaroni

Preparation info

    • Difficulty

      Easy

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

Pray, Eloise, why should not the workman and mechanic partake of these wholesome and nutritious articles of food, which have now, in consequence of those restrictive laws on provisions having been repealed, become so plentiful and cheap? It only requires to know how to cook them, in order that they should become as favourite a food in these northern climes, as they are in the southern.* Boil three pints of the broth No. 1, break into it a quarter of a pound of vermicelli or macaroni; boil till tender, and serve. Macaroni takes twice as long as vermicelli doing.

* Macaroni is now selling in London at fivepence per pound, and makes four pounds of food when boiled, as No. 463.

Or, the macaroni can be boiled separate, and kept in salt and water for some days, and used as required for soups and made dishes.