Veal Ham Broth With Vermicelli

Ingredients

• 1 knuckle veal
• 1 lb lean ham, finely cut
• 1 tbsp powdered sweet herbs
• Cold water
• Pinch ground mace
• ¼ lb broken vermicelli
• Salted water (for cooking vermicelli)
• Grated Parmesan cheese

Method

1. 1 Break up the veal knuckle and combine with finely cut ham and sweet herbs in a pot.
2. 2 Cover with cold water and simmer for five hours.
3. 3 Cool the broth, skim off fat, reheat, season to taste, and strain.
4. 4 Cook vermicelli in salted water until tender, then add to the broth with ground mace.
5. 5 Serve hot, topped with grated Parmesan cheese.