Asparagus Soup
1 lb. veal
1 quart water
1 large bundle of asparagus
1 table-spoon flour
1 gill of cream
Cut off the stalks of the asparagus. Put them in a stew-pan with the veal (which should be cut up) and water. Bring to the boil. Skim. Simmer for three hours. Strain off the broth. Add the asparagus heads. Season. Boil for twenty minutes. Thicken with a table-spoon of cornflour rubbed smooth in a gill of cream. Boil for ten minutes. Serve with croûtons (see [p. 103]).