VEAL SOUP.
2. Take a knuckle of veal, put it in a pot with four quarts of water, and add a tea spoonful of salt to each quart. Pare and slice three onions, four turnips, two carrots, a bunch of sweet herbs, and a small portion of celery. Let the veal boil one hour, then add the above vegetables. When they are tender, strain the soup. Put it in the pot it was boiled in, thicken the soup with some flour mixed smoothly with a little water, and add a little parsley finely chopped. Make some dumplings of a tea spoonful of butter to two of flour, and milk or water enough to make a very soft dough. Drop them into the boiling soup. They should be about as large as a hickory-nut, when they are put in. If noodles are preferred, they may be put in and boiled ten minutes. For directions for making them see [No. 11]. Dish the meat with the vegetables around it. Drawn butter may be served with it, or any other meat sauce.