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Rice and Veal Broth

Put two pounds of the knuckle of veal into a saucepan, and pour over it two quarts of boiling water; add four ounces of washed rice, half a blade of mace, and a little pepper and salt, and let all simmer as gently as possible from an hour and a half to two hours. Serve the broth in a tureen with part of the meat, and send the rest of the meat to table on a separate dish, with parsley sauce over it. Time, one hour and a half. Probable cost, 2s. 4d. Sufficient for six or eight persons.