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Calves' Tails, Allemande

Cut two calves' tails in half-inch pieces and place in a saucepan. Cut one each carrot, turnip and onion, two leeks and two branches celery in quarter-inch-square pieces and place them with veal, add an ounce butter, set pan on fire, brown for ten minutes and stir once in a while. Moisten with three and a half quarts water, add one piece knuckle of veal, season with two teaspoons salt and a half teaspoon pepper.

Thoroughly wash and drain two ounces barley, add to soup and gently boil for two hours, being careful to skim the fat off surface once in a while. Take up knuckle, pour in one gill cream, boil for five minutes, pour soup into tureen and serve.