Soup à la Bonne Femme.
3 lbs. of lean veal; ½ lb. lean ham; 2 carrots, grated; 1 chopped onion; thyme and parsley; 1 cup of chopped mushrooms; pepper and salt; 1 cup of milk; floured butter; 4 quarts water.
Cut the meat small and put on with herbs and vegetables in the water. Bring to a slow boil, and keep at this, taking off the scum as it rises, for three hours, or until the liquid is reduced one-half. Strain, cool, skim, season and return to the fire with the chopped mushrooms. Stew slowly half an hour; stir in a tablespoonful of butter cut up in one of flour. Boil two minutes and pour into the tureen. Add the boiling milk, and pour out.