Rissole Soup.
Take the fat from the top of your cold stock. Pick out some of the best pieces of meat—about a cupful—and set aside. Add a pint of boiling water to the stock, and boil slowly, with the bones and the rest of the meat, for nearly an hour. Chop the meat reserved from the stock; make into force-meat with fine crumbs, seasoning with onion, parsley, pepper, salt, nutmeg, and binding with beaten egg. Flour your hands and make this into round balls. Roll them in flour; set in a floured pie-dish, not touching each other, and leave in a quick oven until crusted over. Let them cool. Strain your soup; add such seasoning as you desire; heat to a boil; drop in the force-meat rissoles, and heat, without boiling, three minutes.