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Veal Broth in Cups

Cut two pounds shin of veal into very small pieces and place in a saucepan with a sliced carrot, two each sliced onions, leeks, branches celery, parsley, one branch chervil, one spring thyme, one bay leaf, two cloves and whites of two eggs. Sharply mix with the spatula for three minutes, pour in three quarts cold water, season with a tablespoon salt and half a teaspoon pepper, then let it come to a boil; add one pound knuckle raw veal, cover pan, shift it to corner of range and let slowly simmer two hours, strain through a double dampened cheesecloth into six cups and serve.