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Ingredients.—4 lbs. of lean beef or veal, a few vegetables as for Stock (see Stock), 1 oz. of vermicelli, 4 blades of mace, 6 cloves,½ lb. of sweet almonds, the yolks of 6 eggs, 1 gill of thick cream, rather more than 3 quarts of water. Mode.—Boil the beef or veal, vegetables, and spices gently in water that will cover them, till the gravy is very strong, and the meat very tender; than strain off the gravy, and set it on the fire with the specified quantity of vermicelli to 2 quarts. Let it boil till sufficiently cooked. Have ready the almonds, blanched and pounded very fine; the yolks of the eggs boiled hard; mixing the almonds, whilst pounding, with a little of the soup, lest the latter should grow oily. Pound them to a pulp, and keep adding to them, by degrees, a little soup, until they are thoroughly mixed together. Let the soup be cool when mixing, and do it perfectly smooth. Strain it through a sieve, set it on the fire, stir frequently, and serve hot. Just before taking it up, add the cream. Time.—From 4 to 5 hours to simmer meat and vegetables; 20 minutes to cook the vermicelli. Average cost per quart, 2s. 3d. Seasonable all the year. Sufficient for 8 persons.