White Veal Soup
2 lbs. knuckle of veal
1 quart water
1 onion
Half pint of milk or cream
2 yolks of eggs
1 table-spoon butter
1 ” flour
Wipe the veal and cut it into small pieces. Cover with cold water and heat slowly, skimming constantly. Season with salt, three or four pepper-corns, and a chopped onion. Simmer for three hours until reduced by half. Strain. Allow it to cool. Remove the fat. Put in the stew-pan again, and when boiling thicken with white roux made of table-spoon butter and a level table-spoon of flour (see [p. 12]). Add a half pint of milk and eggs. Season again. Serve with fried bread.