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VEAL SOUP (a German recipe)

Should the breast of veal be chosen, allow one pound to every quart of water; in the case of knuckle of veal, allow two pounds to the quart. Let the water come slowly to the simmering point, add salt, and skim well; continue simmering for at least two hours. Add rice, sago, or klosse to give the soup substance. Ten minutes before sending to table, add, in small pieces, cauliflower, scorzonera, or asparagus, previously cooked. Finely-minced chives may be thrown in the last thing, or an onion may be boiled in the soup, and taken out before the other vegetable is added.