ONE HUNDRED VEAL SOUPS
VEAL STOCK
Put five pounds of the knuckle of veal into a soup-kettle with three quarts of cold water, two blades of mace, one onion, a small bunch of parsley, and two stalks of celery cut fine. Season with salt and pepper to taste, bring to the boil, and skim. Simmer until the liquid in the kettle has been reduced one third. Strain the stock, and use as required.
SOUP À LA BONNE FEMME
Chop together four heads of lettuce and one cucumber, fry brown in butter, season with salt, pepper, and grated nutmeg, and dredge with flour. Add gradually from six to eight cupfuls of veal stock until it thickens, stirring constantly. Simmer half an hour. Thicken with the yolks of three eggs, beaten smooth with a cupful of cream, and one teaspoonful of sugar. Add the thickening gradually, and serve with croutons.
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