| VEAL SOUP. |
| |
| Put into a pot three quarts of water, three onions cut small, one |
| spoonful of black pepper pounded, and two of salt, with two or three |
| slices of lean ham; let it boil steadily two hours; skim it |
| occasionally, then put into it a shin of veal, let it boil two hours |
| longer; take out the slices of ham, and skim off the grease if any |
| should rise, take a gill of good cream, mix with it two table-spoonsful |
| of flour very nicely, and the yelks of two eggs beaten well, strain this |
| mixture, and add some chopped parsley; pour some soup on by degrees, |
| stir it well, and pour it into the pot, continuing to stir until it has |
| boiled two or three minutes to take off the raw taste of the eggs. If |
| the cream be not perfectly sweet, and the eggs quite new, the thickening |
| will curdle in the soup. For a change you may put a dozen ripe tomatos |
| in, first taking off their skins, by letting them stand a few minutes in |
| hot water, when they may be easily peeled. When made in this way you |
| must thicken it with the flour only. Any part of the veal may be used, |
| but the shin or knuckle is the nicest. |
