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Potage De Veau

Take a knuckle of veal weighing about five pounds. Cut off the meat, not too closely, and break the bone into small pieces. Put these into a stewpan with an onion, a large blade of mace, a dozen peppercorns, a bunch of parsley, and a small sprig of thyme. Pour over all two quarts of cold water. Cover the saucepan closely, and simmer the liquid gently for five hours. Strain the soup, and leave it until the next day; it ought to form a jelly. Put it, free from fat and sediment, into a stewpan, with a little pepper and salt, and any vegetables or mixture of vegetables that may be chosen. Jerusalem artichokes, seakale, and celery, are the most suitable. Stew these until they are quite tender, and press them through a hair-sieve. Make the soup hot, mix with it half a pint of boiling cream, and serve. Send fried crusts to table on a separate dish. Time to simmer the soup, five hours the first day from the time the water reaches the boiling point; one hour and a half the second. Probable cost, varying with the ingredients. Sufficient for eight or nine persons.