Celery Soup.

2 lbs. of veal.
1 slice of corned ham, or a ham-bone.
2 bunches of celery.
2 cups of milk.
2 tablespoonfuls of corn-starch wet up in water.
2 tablespoonfuls of butter.
1 teaspoonful of sugar.
1 onion.
Dice of fried bread.
Pepper and salt.
3 quarts of water.

Chop the meat, onion, and herbs; cover with the water and put on to stew early in the day. When the meat has boiled to rags and the liquid reduced one-half, strain, and put in the celery, cut into small pieces. Use the best parts only. Stew soft; rub through a colander and return with the broth to the saucepan. Season, add the sugar, boil up and skim, and put in the milk. Heat, and add corn starch. When it again boils, you stirring all the while, put in the butter.

Take off so soon as this has melted, and pour over the fried bread in the tureen.