Excellent Stock Soup.
1 knuckle of veal, all the bones well cracked, and all the meat, except what is taken off your collops; 4 pig’s feet, cleaned and cracked; 3 lbs. of beef marrow-bones; bunch of herbs; 3 onions; 3 carrots, sliced; 6 blades of mace; 4 stalks of celery; 9 quarts of water; pepper and salt; ½ cup of rice.
Put the meat, bones, and feet on in the water overnight, cooking two hours before the fire goes down, and leaving on the range in the pot (which must be scrupulously clean) all night, salting it a little. In the morning, add the herbs and vegetables, and simmer gently six hours. Take from the fire, and strain, picking out the meat and bones, and rubbing the vegetables through the colander. Put meat and bones into the stock-pot; salt and pepper highly, and pour on them all the soup, except two quarts. There should be at least six quarts of strong broth, the extra waste in boiling having been made up by adding hot water from time to time. Season the stock well, and put away in a cold place. Cool and skim to-day’s soup, season, and put over the fire with the rice. Simmer until the rice is tender.