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German Veal Broth

Cut up 2 pounds of the knuckle of veal and cook it in 3 quarts water, with 1 carrot, 1 onion, 1 clove, salt, pepper, parsley, and thyme. Simmer for 4 hours. Cool, skim, and strain it. To 1 1/2 quarts of this stock add 1/4 pound cooked vermicelli, a tablespoonful of chopped parsley, a pinch of nutmeg, and the yolk of an egg blended with half a cup of milk.