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Veal Soup

Take two pounds of the knuckle of veal. Divide it into three or four pieces, and put these into a stewpan with any bones or trimmings of veal or poultry that may be at hand, and add a quarter of a pound of lean ham, a few outer sticks of celery, an onion with a clove stuck into it, a small blade of mace, six or eight peppercorns, a little salt, and two table-spoonfuls of rice. Pour over these ingredients about five pints of cold stock or water, and let the soup simmer gently from three to four hours. Carefully remove the scum as it rises. Strain the stock, season and flavour as much of it as may be required for table with salt, white pepper, lemon-juice, and pounded mace, and thicken with white thickening. If preferred, this soup may be served with the boiled rice in it, and with sippets or forcemeat balls. The veal may be cut into neat pieces, and served with parsley and butter or egg sauce.