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Veal and Rice Soup

Take about four pounds of the knuckle of veal. Break up the bones, and put them with the meat into a small stock-pot with a gallon of stock made from bones, or water, and any trimmings of meat or poultry that may be at hand. The knuckle-bone of a ham or a little scalded and scraped bacon-rind will be a great improvement. Let the liquor boil, skim well, and throw into it two carrots, a turnip, two onions, each stuck with one clove, a few sticks of celery or a little celery-seed, and pepper and salt. Simmer the stock very gently indeed for three hours. Take out the meat, and put it aside till wanted. Strain the liquor, and pour it into a smaller saucepan with half a pound of half-boiled rice. Let it simmer until the rice is quite tender. Cut the veal into pieces convenient for serving, let them become hot in the liquor. Pour the soup, with the rice and veal, into a tureen, and serve very hot. Time, four hours. Probable cost, knuckle of veal, 5d. to 7d. per pound. Sufficient for eight or ten persons.