White Soup.

Knuckle of veal—weight 5 or 6 pounds.
¼ lb. lean ham—raw or cooked.
2 onions.
Bunch of sweet herbs.
4 blades of mace.
2 cups of milk.
2 eggs.
½ cup raw rice.
5 qts. of cold water.
¼ lb. almonds, blanched and pounded.

Crack the veal-bones, and cut off the meat in small pieces. Put into the soup-pot with the chopped ham; the onion sliced, the herbs and spice. Pour on the water, and boil very slowly five hours. The water should be reduced to three quarts. Strain off the liquor. Season three pints, and pour back upon the bones, etc. Cover tightly in a stone crock, and put away for to-morrow’s stock. To the remainder add the rice and the pint of water in which it has been soaking for two hours. Season, and cook gently, taking care it does not burn, while you blanch the almonds by scalding off their skins, and pound them in a Wedgewood mortar. When the rice is soft, put in these, and cook slowly ten minutes. Scald the milk, pour it upon the beaten eggs by degrees, add to the soup; stir one minute, but not to the boil, and pour into the tureen.