Veal Broth, Refreshing

Mince up four ounces of carrots, four ounces of turnips, four leeks, and two celery roots; fry them in two ounces of butter, letting them attain a light color, then add ten pounds of split knuckle of veal, and moisten it all with water until well covered, then boil and skim; add salt and let boil continually for two hours. Chop very fine two pounds of bottom round of veal, free of fat, sinews and skin; to this add one whole egg diluted with a little water or cold broth, pour it gradually into the veal broth and clarify it by beating with a whip; return to the fire to boil slowly and continuously for three-quarters of an hour, adding one ounce of chervil, two ounces of lettuce, and two ounces of wild chiccory, all well washed and cut up fine. Boil again for twenty or thirty minutes, then strain either through a fine sieve or napkin.