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White Soup, Family

Take four pounds of the knuckle of veal and one pound of lean ham, put them into a stewpan, pour over them three quarts of water, and add an onion stuck with a clove, a bunch of parsley, a small sprig of thyme, half a bay-leaf, a small blade of mace, the thin rind of a quarter of a small lemon, and eight peppercorns. Let the liquor boil, skim carefully, draw it to the side, and simmer gently till the meat is tender. Take up the veal, and serve it separately with parsley sauce. Strain the liquor, and when cold, free it entirely from fat. When it is wanted, put it into a stewpan and let it boil; mix two table-spoonfuls of arrowroot to a smooth paste with three table-spoonfuls of cream, add half a pint of new milk, and stir this into the soup. Let it simmer for ten minutes, season with pepper and salt, and serve immediately. Time, two hours to stew the veal. Probable cost of veal, 5d. or 6d. per pound. Sufficient soup for ten or twelve persons.