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Tapioca Broth

Place a chicken and a knuckle of veal in a saucepan or double boiler, with a few vegetables previously cooked in white broth, and pour over one gallon of cold water, set the saucepan on the fire and boil gently until the meat is done. Strain the broth through a cloth into another saucepan, remove the fat, and boil up once more; then add as much tapioca as may be required, letting it fall into the soup like rain. Remove the saucepan to the side of the fire, and cook gently for twenty minutes or so. If desired it can be thickened with yolks of eggs. Turn the soup into the tureen, and serve it very hot.