Ham and Veal Soup.
2 lbs. of lean ham—that near the hock will do—cut into strips; 2 lbs. of lean veal; 2 carrots; 2 onions; 1 blade of mace; ¼ of a cabbage heart, minced and parboiled; 2 lemons; pepper; 4 quarts of water; 1 tablespoonful of flour wet up in cold water.
Put on meat, chopped vegetables, and water, and cook for four hours. Strain, cool, and take off the fat. The vegetables should be pulped through the colander. Return to the fire, boil and skim for five minutes; having seasoned with pepper, stir in the flour; boil three minutes, and pour out.