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VEAL SOUP (a plain family dish)

Take about four pounds of the knuckle of veal, and cut it into five or six pieces, sawing through the bones neatly. Put these in a stewpan, pour over them as much cold water as will freely cover them, and let the liquor boil. Skim carefully, draw it to the side, and let it simmer for an hour. Throw into it five or six turnips, two onions, and a few outer sticks of celery, and let it simmer gently for another hour. Mix a table-spoonful of flour or ground rice to a smooth paste with cold water, stir a little of the boiling liquor into it, and add this to the rest. Let it boil a short time longer. Half an hour before the soup is to be served throw into it a pinch of powdered mushrooms, and six or eight sliced potatoes; ten or fifteen minutes before it is served put in half a dozen small dumplings. Add pepper and salt to taste. Serve the veal on a dish with the dumplings and vegetables round it, and send the soup to table in a tureen. If liked, a little sugar browning may be added to the soup to colour it. Time, three hours to simmer the soup. Probable cost, 2s. 8d. Sufficient for seven or eight persons.