White Broth.
Remove the fat from your jelly-stock. Take out enough for to-day’s use; also, two of the pig’s feet. Cut the best part of the meat from these into as neat squares as you can contrive, and lay aside. Heat the stock, with the addition of a cup of boiling water, and put, meantime, two tablespoonfuls of butter into a clean saucepan. When it heats, stir in two tablespoonfuls of flour. Stir fast, and, to keep it from browning, put in, now and then, a few spoonfuls of soup. Cook five minutes; add gradually to the soup; put in the pieces of meat, with more seasoning, if required; boil once, pour into the tureen, and add a cup of boiling milk.