Egg Soup.
2 lbs. lean ham; 1 lb. lean veal, cut into dice; 1 carrot; 1 onion; 1 grated turnip; 1 boiled potato, mashed; chopped parsley; 3 quarts of water; 6 or 8 eggs.
Cut up the meat, onion, and carrot, and put on with herbs and water to come to a slow boil. Keep this up for three hours and a half. The water should not lose more than one-third. Strain off the liquor; cool and skim. Put over the fire, with the grated turnip and mashed potato. Season, and simmer half an hour. Pour into the tureen, and lay upon the top of the soup as many poached eggs, trimmed round, as there are persons to be served.