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Asparagus Soup

Mrs. D.

Three or four pounds of veal cut fine, a little salt pork, two or three bunches of asparagus and three quarts of water. Boil one-half of the asparagus with the meat, leaving the rest in water until about twenty minutes. before serving; then add the rest of the asparagus and boil just before serving; add one pint of milk; thicken with a little flour and season. The soup should boil about three hours before adding the last half of the asparagus.