Put a knuckle of veal into three quarts of cold water, with a small
quantity of salt, and one small tablespoonful of uncooked rice. Boil
slowly, hardly above simmering, four hours, when the liquor should be
reduced to half the usual quantity; remove from the fire. Into the
tureen put the yolk of one egg, and stir well into it a teacupful of
cream, or, in hot weather, new milk; add a piece of butter the size of
a hickory nut; on this strain the soup, boiling hot, stirring all the
time. Just at the last, beat it well for a minute.


SCOTCH MUTTON BROTH.

Six pounds neck of mutton, three quarts water, five carrots, five
turnips, two onions, four tablespoonfuls barley, a little salt. Soak
mutton in water for an hour, cut off scrag, and put it in stewpan with
three quarts of water. As soon as it boils, skim well, and then simmer
for one and one-half hours. Cut best end of mutton into cutlets,
dividing it with two bones in each; take off nearly all fat before you
put it into broth; skim the moment the meat boils, and every ten
minutes afterwards; add carrots, turnips and onions, all cut into two
or three pieces, then put them into soup soon enough to be thoroughly
done; stir in barley; add salt to taste; let all stew together for
three and one-half hours; about one-half hour before sending it to
table, put in little chopped parsley and serve.

Cut the meat off the scrag into small pieces, and send it to table in
the tureen with the soup. The other half of the mutton should be
served on a separate dish, with whole turnips boiled and laid round
it. Many persons are fond of mutton that has been boiled in soup.