Veal Soup Recipe

Simple and delicious veal soup recipe.

For this recipe 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 ½ the usual quantity; remove from the stove. Into the tureen put the yolk of one egg, and stir well into it a teacup 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 your veal soup well for a minute.