Veal and Tapioca Broth.
- 3 lbs. scrag of veal, well broken, and the meat cut small.
- 1 onion.
- 1 turnip.
- ½ cup of pearl tapioca.
- 2 blades of mace.
- 2 teaspoonfuls essence of celery.
- Pepper and salt.
- 3 quarts of cold water.
Put meat, bones, and sliced vegetables on in the water, and cook slowly three hours. Soak the tapioca during this time in a very little milk. Strain the soup, rubbing the vegetables through the colander; cool to throw up the fat. Skim and season. When hot again put in the tapioca and stir until it melts. Simmer half an hour, add the celery essence and serve.