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Veal Broth

Place four or five pounds of knuckle of veal in a saucepan with three quarts of water, two blades of mace, one onion, a little parsley, and a head of celery cut into pieces, seasoning with salt and pepper. When boiling, move the saucepan a trifle to the side, and keep the water simmering until it is reduced one-third. Strain the broth, stir in with it a little well boiled rice or vermicelli, and serve.