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Veal, Knuckle of, Soup

Take a knuckle of veal weighing about six pounds, and break the bone in three or four places. Put half a pound of bacon, in slices half an inch thick, at the bottom of a stewpan, place the meat on this, and add a carrot, a turnip, a bunch of parsley, a sprig of thyme, a few sticks of celery, two large onions with three cloves stuck in each, and a tea-spoonful of peppercorns. Barely cover the ingredients with cold water, let the liquor boil, skim it, then draw the saucepan to the side, and let its contents simmer gently till the veal is quite tender. Take out the meat, strain the soup, and let it stand till cold. Before serving, remove the cake of fat from the top. If there is too much soup to use at once, a little may be served at a time, and it may be thickened one day with vermicelli, another day with macaroni, and a third day with rice. The veal may be cut up into neat pieces and served with peas as a ragout (see VEAL, KNUCKLE OF, RAGOUT OF), or, if preferred, it may be served in the soup. Time, four hours to simmer the soup. Probable cost, knuckle of veal, 7d. per pound. Sufficient for ten or twelve persons.