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Calf's Foot Soup

Cut two calf's feet into about twelve pieces, and put them into a saucepan, with half a head of celery, a bunch of parsley, a small sprig of thyme, an onion with five or six cloves stuck into it, and two quarts of nicely-flavoured stock. Simmer all gently together, skimming the liquid carefully, for two hours. Take out the feet, strain the liquor, return it to the saucepan, and thicken it with two dessert-spoonfuls of finelysifted rice flour. A few minutes before the soup is wanted, add pepper and salt, and stir gradually into it a cupful of milk or cream, mixed with the yolks of two eggs and a glass of white wine. Stir it over the fire for two or three minutes, but on no account allow it to boil. Serve, with the pieces of calf's feet, in the tureen. Probable cost, 7d. per pint, if made with milk, and exclusive of the wine. Sufficient for three pints of soup.