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1211. Beef Glaze. Beef glaze, or portable soup, is simply the essence of beef condensed by evaporation. It may be put into pots, like potted meats, or into skins, as sausages, and will keep for many months. If further dried in cakes or lozenges, by being laid on pans or dishes, and frequently turned, it will keep for years, and supply soup at any moment. 1212. Vermicelli Soup. To three quarts of gravy soup, or stock, add six ounces of vermicelli. Simmer for half an hour; stir frequently. 1213. Vegetable Soup. Peel and cut into very small pieces three onions, three turnips, one carrot, and four potatoes, put them into a stewpan with a quarter of a pound of butter, the same of lean ham, and a bunch of parsley, pass them ten minutes over a sharp fire; then add a large spoonful of flour, mix well in, moisten with two quarts of broth, and a pint of boiling milk; boil up, keeping it stirred; season with a little salt and sugar, and run it through a hair sieve; put it into another stewpan, boil again, skim, and serve with fried bread in it. 1214. Asparagus Soup. Two quarts of good beef or veal stock, four onions, two or three turnips, some sweet herbs, and the white parts of a hundred young asparagus,--if old, half that quantity,--and let them simmer till fit to be rubbed through a tammy; strain and season it; have ready the boiled green tops of the asparagus, and add them to the soup.