RICH VEAL SOUP.

Take three pounds of the scrag of a neck of veal, cut it into
pieces, and put it with the bones (which must be broken up) into a
pot with two quarts of water. Stew it till the meat is done to
rags, and skim it well. Then strain it and return it to the pot.

Blanch and pound in a mortar to a smooth paste, a quarter of a
pound of sweet almonds, and mix them with the yolks of six hard
boiled eggs grated, mid a pint of cream, which must first have
been boiled or it will curdle in the soup. Season it with nutmeg
and mace. Stir the mixture into the soup, and let it boil
afterward about three minutes, stirring all the time. Lay in the
bottom of the tureen some slices of bread without the crust. Pour
the soup upon it, and send it to table.