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Veal Pottage

Cut away from a knuckle of veal all the meat that can be stewed or made useful in any way, then break the bone into four or five pieces, and put these into a stewpan with an onion stuck with two cloves, a small blade of mace, a bunch of parsley, a sprig of thyme, a bay-leaf, six or eight peppercorns, and a little bacon-rind. Pour over these ingredients five pints of cold water. Bring the liquor to the boil, skim carefully, draw the saucepan to the side, and let its contents simmer gently. When sufficiently boiled strain the soup into a pan, and let it stand till the next day. Remove the fat from the top, take up the jelly free from sediment, and boil vegetables, such as celery, artichokes, or turnips, in it till tender. Rub the vegetables through a hair sieve, and mix the pulp with the liquor. Stir into it half a table-spoonful of flour which has been mixed to a smooth paste with half a pint of cream or milk. Let the soup boil a few minutes; add pepper and salt to taste, and serve. Time, five hours to boil the stock.