Source: Common Sense in the Household (1871)
Brown the beef and onions hard in beef dripping — this is the anchor for everything that follows. Work in batches if your pan is crowded; cold beef steams rather than colours. The maillard-reaction between the meat's proteins and the heat's intensity builds the dark, savoury base note of the finished soup. Once the beef is mahogany and the onions are nearly charred at the edges, transfer them to your pot.
Rough-chop the carrot, turnip, and celery — size doesn't matter much here, since you'll strain them out later — and add them to the pot with the browned meat and onions. Pour on the cold water. Bring it to a simmer and hold it there, not a rolling boil. Three hours total gives you what you need: the first two hours soften the vegetables and begin the braising process; the final hour deepens the flavour as the broth reduces slightly. Skim the surface every 20 minutes or so in the first hour — grey albumin and fat will cloud your finish otherwise.
After three hours, strain through a fine sieve into a clean pot. Don't press the solids; let gravity do the work. The broth should be amber-brown and translucent, not murky. If it's still cloudy, return it to the heat and simmer uncovered for another 20 minutes, skimming constantly until the surface clears. This final clarification matters — it's the difference between a refined stock and dishwater.
Boil the vermicelli in salted water until tender, then drain it thoroughly and spread it on a cloth to dry. This prevents the pasta from breaking apart or absorbing broth and turning mushy. Taste the broth for salt and pepper — season properly now. If you're using sherry, add it just before service; the alcohol will burn off but leave its complex sweetness. Pour the hot broth into the tureen, add the pasta, and serve at once without stirring. The clear amber colour against the pale pasta is the whole point.
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