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Potato Cream Soup

Boil some veal bones in three quarts of water until it is reduced to two quarts, first placing in with the veal bones, a knuckle of ham or a slice of pickled pork and a bunch of vegetables. Then chop an onion very fine and put it in the soup; peel and boil two large potatoes, and when thoroughly cooked, drain and mash them, mixing in a little at a time, a breakfast cupful of cream or milk. Mix in the potato cream with the soup, and strain it through a colander into a soup tureen, seasoning it with salt, pepper and a tablespoonful of finely-chopped parsley and serve.