Take four pounds of lamb, removing all fat, one pound veal and a slice of ham, cut up, cover with a quart of cold water, and let it heat slowly. Keep it closely covered. After an hour, add four quarts of boiling water, and cook till the meat is in shreds. Then season with salt, herbs, and a little Worcestershire sauce, boiling for ten minutes in the soup. Then strain and set again on the fire. Now add about the third of a pound of vermicelli which has been boiled tender. Boil up once, and serve. Macaroni may be used if preferred to vermicelli.