Asparagus (white) Soup.
Cut off the hard, green stems from two bunches of asparagus and put them in 2 quarts and a pint of water, with 2 pounds of veal (the knuckle is the best). Boil in a closely covered pot three hours, till the meat is in rags and the asparagus dissolved. Strain the liquor and return to the pot with the remaining half of the asparagus heads. Let this boil for twenty minutes more and add, before taking up, 2/3 of a teacup of sweet cream, in which has been stirred a dessertspoonful of corn starch. When it has fairly boiled up, serve with small squares of toast in the tureen. Season with salt and pepper.