Veal Broth.
2 pounds of the poorer parts of veal.
2 quarts of water.
3 tablespoonfuls of minced onion.
1 tablespoonful of minced carrot.
1 whole clove.
1 inch piece of cinnamon.
1 level tablespoonful of salt.
1/4 teaspoonful of pepper.
1/4 teaspoonful of celery seeds.
2 tablespoonfuls of butter.
2 tablespoonfuls of flour.
1 pint of raw potato cubes.
Cut the veal into cubes and put the bones and meat into a stewpan with the water, seasoning, and vegetables. Place on the fire, and when the soup comes to the boiling point, skim carefully, and then set back where it will just bubble. Heat the butter in a small saucepan, and add the flour to it. Stir until the mixture is smooth and frothy; then stir it into the broth. Simmer the broth for two hours and a half, and, after adding the pint of potato cubes, cook for half an hour longer.
The potatoes may be omitted and a quarter of a cupful of rice be added when the broth has been cooking for an hour and a half.