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Veal Broth Aux Racines

Cut into small dice pieces one medium red carrot, one white turnip, two leeks, two branches white celery, one medium, white onion, two, ounces lean raw veal from a leg, and one ounce lean raw ham. Heat one and a half teaspoons melted butter in a saucepan, add the above articles, stir well with the wooden spoon for one minute, then gently brown for ten minutes. Moisten with two and a half quarts white broth, season with a teaspoon salt and two saltspoons pepper, let come to a boil; skim the fat from the surface. If there be raw meat bones of any kind on hand add them to the pan. Cover the pan and let simmer for twenty-five minutes, then add two tablespoons of raw Italian rice. Season with one teaspoon Worcestershire sauce, re-cover the pan and slowly cook for thirty minutes more. Remove all the bones from the pan, skim off the fat, pour into a hot soup tureen and serve.