Boil gently for five hours.
Then strain into a basin, and rub the meat and vegetables through a wire sieve.
When cold, remove the fat from the stock, and add the pulped vegetables and meat.
Make the soup hot, and stir in a thickening made of the flour.
Boil the flour well, stirring all the time.
Serve the soup with forcemeat balls in it.
To make the Forcemeat Balls.—Boil the tongue and brains separately.
Chop them up; mix them with the bread-crumbs, pepper, salt, and the minced parsley, and bind with the egg.
Make into balls, and roll them in flour; place them on a greased baking-sheet and bake until brown.
Put them in a soup-tureen, and pour the soup over them.