add a little vinegar.

* * * * *

PALESTINE SOUP.

Stew a knuckle of veal, and a calf's foot, and one pound of
_chorissa_, and a large fowl, in four quarts of water, add a piece of
fresh lemon peel, six Jerusalem artichokes, a bunch of sweet herbs,
a little salt and white pepper, and a little nutmeg, and a blade of
mace; when the fowl is thoroughly done, remove the white parts to
prepare for thickening, and let the rest continue stewing till the
stock is sufficiently strong, the white parts of the fowl must be
pounded and sprinkled with flower or ground rice, and stirred in the
soup after it has been strained, until it thickens.

* * * * *

A SIMPLE WHITE SOUP.

Break a knuckle of veal, place it in a stewpan, also a piece of
_chorissa_, a carrot, two onions, three or four turnips, and a blade
of mace, pour over two or three quarts of water or weak broth,
season with salt, a sprig of parsley, and whole white pepper; when
sufficiently boiled, skim and strain it, and thicken with pounded
vermicelli.

* * * * *

VERMICELLI SOUP.