| How To Cook: |
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1. Make the stock fairly concentrated, add the mace and let it simmer.
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2. Season the meat well with salt, pepper and nutmeg, shape into about 15 balls the size of marbles and roll them in a little flour.
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3. Add to the soup, and then add the vermicelli, crushing it lightly.
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4. Cover the pan and boil for 20 minutes, then remove the mace and serve.
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