Celery Soup.

3 lbs. of veal, and some bones of the same.
2 onions.
2 bunches of celery, using the white parts only.
3 quarts of cold water.
1 pint of fresh milk.
2 dessertspoonfuls of corn-starch.
Pepper and salt.
2 tablespoonfuls of butter.
Some fried bread.

Cut the veal up small, crack the bones, and put on in cold water. Boil slowly four hours, replenishing with boiling water should the broth sink to less than two-thirds of the original quantity. Strain, pressing all the strength out of the meat. Cut the celery into bits, and stew in the broth, with the minced onions, until so soft that you can rub through a colander. Strain a second time, and return the soup, with the pulped celery, to the fire. Season, and thicken with the corn-starch wet up in the pint of milk. Stir until it boils, and lastly, put in, carefully, the butter, after which take from the range. Have ready a double handful of fried bread in the tureen, and pour the soup upon it.