White Soup.
- Skeletons of yesterday’s chickens.
- 3 or 4 lbs. of veal bones, cracked to pieces.
- 1 lb. of lean veal, cut small.
- 1 pint of milk.
- 1 egg.
- 1 small cup of boiled farina.
- Salt, pepper, minced onion and parsley for seasoning.
- 1 quart of water, and liquor in which chickens were boiled.
Cover the broken chicken and veal bones, the minced veal, parsley, and onion with the cold water and chicken liquor and simmer three hours, until the three quarts are reduced to two. Strain the liquor; put back into the pot; salt and pepper; boil gently and skim for ten minutes before adding the milk and boiled farina. Simmer another ten minutes; take out a cupful and pour over the beaten egg. Mix well, and put with the soup; let all stand covered, off the fire, two minutes, and serve.