VEAL SOUP.
Put into the soup kettle a small piece of ham; wash and cut up four onions; put them into the pot with the ham, and six quarts of water; let it boil slowly an hour and a half, then put in a shin of veal; let it boil an hour and a half longer; then take out the ham; skim off the grease as it rises; beat up in a gill of good cream, two table-spoonsful of flour, and the yolks of two eggs very light; and then add the soup; season with parsley, pepper, and salt, and serve up.