Veal Broth
A knuckle of veal
A chicken
2 quarts of water
2 table-spoons well-boiled rice
Put a knuckle of veal and a chicken (an old one will do) into a large stew-pan. Cover with two quarts of water. Let it boil up gently. Skim. Simmer for three hours. Strain through a napkin. Allow it to cool. Remove the fat. Serve with a little boiled rice.