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Cream of Rice

Cut about one and one-half pounds of loin of veal into small pieces, put them into a stewpan with two quarts of milk, and nearly a breakfast cupful of well-washed rice; add a small onion, and season to taste with pepper and salt. Let the whole simmer at the side of the fire until the meat is very tender and the rice reduced to a pulp. Strain the soup through a fine hair sieve, then return it to the saucepan; when boiling, move it to the side of the fire and stir in the yolks of two eggs that have been beaten up with the juice of a lemon and strained. Turn the soup into a tureen and serve it while very hot, accompanied, if desired, with a plate of sippets of toast or small croutons of bread that have been fried to a delicate brown in butter.