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Veal Soup, with Rice or Forcemeat Balls

The veal is to be blanched in the usual way, but the water in which it has been seethed is not to be thrown away, as it contains some of the strength of the meat; but take out the meat, clean it, and lay it in cold water to become perfectly white. Then through a sieve pass the water used in the boiling, pour it over the veal, and boil the whole together. Having clarified the liquor by skimming, add a piece of butter, some salt, and half a lemon (which tastes excellently with rice); on serving, beat eggs into the liquor, to which add rice mixed with a piece of butter, and with mace grated over it: it makes a very beautiful strong soup. When forcemeat balls are used instead of the rice, they should be boiled in a basin, and added to the soup, along with the meat and vegetable roots; the soup should be beaten up with eggs (one to each quart), and nutmeg should be grated over it as in the other case.