Required: Two pounds of lean beef. Two quarts of cold water. One carrot, turnip, and onion. A bunch of parsley and herbs. A stick of celery or a little celery salt. An ounce of vermicelli. Salt and pepper. Wipe the meat all over with a cloth dipped in hot water; then cut it into small dice, and if there are any bones, chop them small Put meat and bones in a saucepan with the water, and about a teaspoonful of salt; bring them slowly to the boil.
Wash and prepare the vegetables, cut them in quarters, and tie the parsley and herbs together, add those to the broth, and let all simmer very gently for three hours, keeping the lid on the pan. Keep the broth carefully skimmed. When cooked, strain it through a clean cloth into a basin, and leave it until cold, when carefully remove every vestige of fat from the top. Pour the broth into a clean saucepan and heat it, break up the vermicelli in small pieces, throw them into the broth, and cook them until they are transparent. Season the broth carefully, and serve it in small cups.